Portuguese Bean Soup
Source: Hawaii Cooking with Aloha/Elvira Monroe 1984

2 ham hocks
2 Portuguese sausages, sliced
3 qts water
2 cans kidney beans or 1 pkg. red kidney beans, soaked overnight
1 onion, cut up
1 clove garlic, mashed
2 potatoes, cut up
2 carrots, cubed
4 tomatoes, diced
several sprigs of parsley
salt and pepper to taste

Put water in Dutch oven or large saucepan. Add hocks and sausage. Cook 3 hours over low heat.

Add beans, onion, garlic, potatoes, carrots, parsley, and tomatoes. Cook 1 hour.