Portuguese Bean Stew


2 Tbsp canola oil
½ cup onions, large dice
½ cup carrots, sliced
½ cup celery, sliced
1 bay leaf
2 cup sliced Portuguese sausage
2 tablespoons tomato paste
4 pieces ham hock (cooked in 1½ quart
water till tender, reserve liquid)
½ cup raw macaroni
1 cup German Butterball potatoes,
1 cup kidney beans
½ cup green cabbage, large dice
Salt and pepper, to taste
¼ cup tomatoes, large dice
1 tablespoon chopped garlic

Sweat onions, carrots, celery and garlic in large stock pot with canola oil. Add bay leaf, tomato and Portuguese sausage. Cook until sausage is rendered. Add tomato paste and cook for a few minutes. (medium-low heat is fine.) Add reserved ham hock stock and let simmer for 20 minutes. Add raw macaroni, ham hocks and potatoes; simmer until pasta and potatoes are half cooked. Add beans and cabbage and simmer until cabbage is cooked. Season with salt and pepper.