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Categories:
ham hocks tomato sauce potatoes sausage carrot onion celery elbow macaroni salt kidney beans cornstarch
Viewed: 113 - Published at: 4 years agoIngredients
- 2 1/2 lb. ham hocks
- 16 oz. tomato sauce
- 2 potatoes, cut into 1/4-inch cubes
- 1 lb. Portuguese sausage, sliced
- 1 carrot, quartered
- 1 onion, diced
- 1 stalk celery, diced
- 8 oz. elbow macaroni
- salt and pepper to taste
- 1 can kidney beans
- cornstarch (for thickening)
Method
- Cover ham hocks with water and bring to a boil.
- Simmer until meat is tender and begins to fall off bones.
- Take out bones and remove any remaining meat to return to pot.
- Add tomato sauce, potatoes, sausage, carrots, onion, celery and macaroni.
- Simmer until potatoes and macaroni are almost done.
- Add cornstarch to thicken. Season with salt and pepper. Add kidney beans and simmer for 5 minutes more.
- Serves 6 hungry adults.
