2 c. dried bean (use your favorite)
4 ham hocks or 4 beef shanks smoked
14 c. water
1 clove garlic, minced
1 lg. onion, sliced or diced
2 ribs celery, sliced
4 Portguese sausages, cut into 1 inch lengths (or substitute any of smoked sausages)
1 tbsp. oil
28 oz. canned crushed tomato sauce
1/2 c. elbow or shell macaroni
1 sm. head cabbage, coarsely sliced
Dash of liquid smoke (as needed for taste)

Wash beans and soak overnight. Next day, simmer beans with ham hocks and water for 1 1/2 hours or until beans are tender. Saute garlic, onions, celery and sausage in oil. Add 1 cup of the crushed tomatoes. Stir, and when simmering add to beans and the rest of the crushed tomatoes and simmer 15 minutes. Add cabbage, macaroni, salt and pepper to taste and simmer 16 minutes. Add liquid smoke to taste. Serves 16.