8 oz. dry kidney beans
1 lb. ham hock
1 lb. soup bone
1 onion, chopped
2 whole cloves
1 c. celery
1/2 green pepper
1 cubed potato
12 oz. Portuguese sausage (linguica)
3 peppercorns
1 bay leaf
8 oz. tomato sauce
1 sm. cabbage

Soak beans overnight in 1 quart water and 1 teaspoon salt. Drain. Add remaining ingredients except sausage and cabbage with 8 cups water. Simmer partially covered 4 to 5 hours adding water if need. Add sausage and cabbage. Simmer 30 minutes. Remove ham hock and soup bone, pick off meat and return to soup. Serves 10.