Here's  a dish brought all the way to us from Hawaii.  You can just picture yourself sitting on the beach enjoying the cooling evening breeze and tides with this exoctic dish as a savory counterpoint.  Special thanks to Kami Civetz for the recipe and Eric Brown for sending it in.

Two cans of Kidney Beans

One 8 ounce can of Tomato Sauce

Two pounds of Stewed Tomatoes

Two Onions (chopped)

One to two Ham Hocks

One Tablespoon of Salt

Two Celery stalks (chopped)

Two potatoes (cubed)

1/4 cup of fresh Parsley (chopped)

One small cabbage (chopped)

Three pounds of Linguisa (chopped and browned)

*If you can't find Linguisa, try Andoulli or chorizo.  They can be found in the Sourthern and Western United States)

1/4 teaspoon of Anise

1/4 teaspoon of Cinnamon

1/4 teaspoon of Ground Cloves

1/4 teaspoon of Gound Peppper

Ten cups of water

Combine the water, Ham Hocks and salt.

Bring the mixture to a boil and then reduce to a simmer for 2 to 3 hours. 

Remove the Hocks and remove the bones and return both to the soup.

Add the remaining ingredients and simmer fo another 1 to 2 hours.

It's ready to serve!