Frank De Lima Spills Da Beans

The first time I met Frank De Lima, I was 16 and he just got off stage at the Noodle Shop in Waikiki. I was blown away by his charisma and timing. Early in my radio career, a few years later, I had the opportunity to interview him then eventually work with him. He always has been one of my favorites on stage, and now off stage we get to see him destroy our kitchen! In a fun way, of course.


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Frank De Lima and Lanai share a laugh in the kitchen RYAN SAKAMOTO PHOTO


• 4 pounds ham shanks (you can mix ham hocks and ham shanks, if you want)

• 2 large, mild Portuguese sausages

• 1 small bag elbow macaroni

• 1 bag Taro Brand Just Enough diced onions

• 2 russet potatoes

• 1 bunch celery

• 1 big bunch watercress

• 1 bag Taro Brand Stew Cut carrots

• 1 bag small kidney beans

• 1 large head cabbage

• 3 cloves garlic, minced

Put ham shanks/hocks, sliced onions and minced garlic in a large pot. Fill pot with water up to 6 inches above meat. Bring to boil, then simmer on medium heat until meat falls off the bone (4-5 hours). Remove skin and bones. Add beans and boil until beans are half cooked (about 1 hour). Add all vegetables (stew size) and bring to boil, then turn off heat and let steep for 20 minutes.

Add cooked macaroni when time to serve soup. Keep macaroni separate or it will overcook and melt.

Watch Frank De Lima on Cooking Hawaiian Style on OC16 channels 12 and 1012. Visit for more healthy and affordable recipes from AlohaCare.