Warm Weather Dining - Hawaiian Style

I grew up in the Northeastern part of the U.S. (New York City) and for many years, had the benefit of four seasons to enjoy. Relating this to food, we would have certain dishes in the summer months and certain dishes in the winter months. When I was on my own and cooking for myself or friends, I also thought of foods with the seasons in mind. For example, nothing warms the stomach on a cold wintery day than a bowl of hot home made soup or a succulent beef stew... or so I thought!

It took a while to adjust to the year-round warm climate that we enjoy in Hawaii. The temperature variance between the summer months and the winter months is only approximately 10 degrees. You can imagine my surprise when I delved into the foods of Hawaii and wondered how the people who live in a hot climate like Hawaii can eat foods like beef stew and Portuguese Bean Soup when the temperature is 80 degrees F. and higher?

I don't know how we do it, but we do! It would never have occurred to me in New York to make beef stew or Osso Buco in the summer months, but here in Hawaii, dishes like that are made and served all year round -- both at home and in restaurants.

So, I haven't gone crazy by giving you this recipe for Portuguese Bean Soup in August....give it a try. It makes for a delicious meal any time of year.

Easy Portuguese Bean Soup

1 pound Portuguese Sausage, sliced (mild or spicy)*
1 smoked ham hock
2 large carrots, pared and cut into 1/2-inch dice
2 large Idaho potatoes, peeled and cut into 1-inch dice
1 medium onion, peeled and chopped
1 cup water
3 cups chicken stock
1 cup crushed canned tomatoes
2 (15oz) cans Kidney beans, drained and rinsed (red and white)
2½ lbs. cabbage, chopped into bite-size pieces
Salt & Freshly ground black pepper

In an 8 qt. stock pot, combine all ingredients except beans and cabbage. Bring to a boil. Reduce heat, cover pot and simmer for 30 minutes. Add kidney beans and cabbage and simmer for an additional 20 minutes or until cabbage is tender. Taste for seasoning and add salt & freshly ground pepper if needed.

Yield: 8 servings

*Polish sausage can be substituted if Portuguese style not available.

_{Copyright © 1998 Ann Hall Every}