top of page


  • 1-2 lb. Ham Hocks or 1-2 Ham Bone

  • 2 (15 ounces) kidney beans, drained and rinsed

  • 2 large potatoes, cubed

  • 3 large carrots, diced

  • 1 medium onion, chopped

  • 1 (16-ounce) can of tomato sauce

  • 1 (16-ounce) can of crushed tomatoes

  • 1 lb linguica sausage, cubed (Can use any spicy sausage)

  • 1 cup elbow macaroni, uncooked

  • 2 garlic cloves, minced

  • 1 tablespoon sugar

  • 1 teaspoon Hawaiian Sea Salt

  • ยฝ teaspoon fresh ground pepper

  • 1 medium head of cabbage, cubed

  • Kimoโ€™s ONO Grindz Chili Pepper Water


  1. Boil ham hocks or ham bone in 2 quarts of water until tender (save stock). Cut meat from the bones.

  2. Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage.

  3. Simmer for 1-2 hours, stirring frequently.

  4. If too thick, add a little water.

  5. Add the cabbage and cook another hour until tender.

  6. Add more salt and pepper if needed.

  7. Portuguese sausage is the same as linguica sausage.

  8. For an added kick, add my Kimoโ€™s ONO Grindz Chili Pepper Water.

๐๐จ๐ซ๐ญ๐ฎ๐ ๐ฎ๐ž๐ฌ๐ž ๐๐ž๐š๐ง ๐’๐จ๐ฎ๐ฉ

bottom of page