Additions:

Cooking Directions:

1. Carefully sort through and wash the beans. Soak beans for four hours or overnight in water to cover by 2”.
2. The next day, drain and rinse the beans. In a large pot (8 qt. capacity) combine the beans, the water, and the ham hock. Cover and begin to bring beans to a boil. Slice sausage in half, lengthwise and then into 1/2 pieces. In a large skillet on medium heat sauté the sausage 3-5 minutes. Using a slotted spoon, place the sausage into the soup pot. Drain all but 1 tsp, fat from skillet and saute garlic, onions, celery, and 1 tsp. of spice. Sauté until onions turn translucent (about 5 minutes). Place veggies into soup pot along with remaining spices. Finish bringing soup to a boil. Reduce heat to medium low and cook soup for 1 1/2 hours.
3. Add carrots, potatoes, and cabbage to soup along with the tomato sauce, contents of small bottle and salt. Bring soup back to boil. Reduce heat to medium low and cook for additional 1 hour. Remove ham hock from soup and place on a clean cutting board, discard bones and fat. Dice meat and return to soup.
4. On some of the islands they add 1/2 c. of small shaped pasta to this recipe at this point. Add pasta and simmer soup for additional 10 minutes. Remove soup from heat and refrigerate overnight.

Ingredients:

Dried beans, spices, black pepper, garlic and onion powder, chili pepper, ginger.