2 lbs. dried kidney beans
4 ham shanks
4 cans Budweiser beer
4 beer cans water
1 lg. serving spoon granulated chicken bouillon
10 cloves garlic
3 lg. onions, diced
2 lg. bell peppers, diced
5 stalks celery, diced
1/4 c. liquid smoke
1/4 c. Worcestershire sauce
2 lbs. Portuguese sausage (1 lb. sliced, 1 lb. diced)
1 can (10) tomatoes, smashed
1/2 can (10) tomato sauce
5 lg. potatoes, diced 1/2 to 3/4 inch
1/2 head cabbage, shredded
1 lb. macaroni

Soak beans overnight. Boil ham shanks in beer with equal parts of water. Add granulated chicken bouillon with pressed garlic. Simmer approximately 5 to 6 hours until ham falls off bone. Dice ham, using fat and lean meat, and add it back to the stock. Discard bone.

Add onions, bell peppers, celery, liquid smoke, Worcestershire sauce, Portuguese sausage, tomatoes, tomato sauce and potatoes. Add kidney beans and simmer until potatoes are done. Cook macaroni in separate pot.

Just before serving, add shredded cabbage and simmer until just translucent. Add cooked macaroni. Add salt and pepper to taste. Refrigerate and serve 2 days later.