Bean stew with sausages from Austria.
- This recipe yields 6 to 8 servings
- ½ bunch flat-leaf parsley, leaves only finely chopped
- ½ small white onion finely diced
- 1 tbsp capers rinsed, and coarsely chopped
- ½ tsp salt
- ¼ tsp freshly-ground black pepper
- 2 tbsp sherry vinegar
- 2 tbsp fruity Spanish olive oil
- 1 lb large white beans soaked overnight
- 1 tbsp olive oil
- 4 slice smoked bacon cut thin strips
- 4 onions sliced
- 1 tbsp paprika
- 1 lb leeks, white parts only well rinsed, sliced
- 1 large carrot peeled, and coarsely chopped
- 12 large garlic cloves finely chopped
- 2 ham hocks
- 2 bay leaves
- ¾ tsp salt
- ½ tsp freshly-ground black pepper
- 1 lb spicy pork sausages cut ¾" slices (preferably blood sausage or black pudding)
- Whisk together the parsley, onion, capers, salt, pepper, and vinegar.
- Whisk in the olive oil until evenly blended.
- Cover with plastic wrap and refrigerate for up to 24 hours.
- Drain the beans, reserving the soaking water.
- In a very large cast-iron and enamel or other heavy casserole, heat the oil over low heat and cook the bacon for 3 to 4 minutes, or until most of the fat is rendered out.
- Remove 1 tablespoon of the fat and discard.
- Add the onions, paprika, leek, and carrot and continue cooking for 20 minutes, stirring occasionally, until all the vegetables are very soft.
- Add the garlic and cook for 5 minutes more.
- Add the ham hocks, bay leaves, salt, pepper, and enough of the reserved soaking water to barely cover the ingredients.
- Bring the mixture to a boil and skim off the scum and fat that rise to the surface.
- Reduce the heat and simmer over low heat, partially covered, for 1 hour.
- Add the sausages and the beans and cook for 1½ hours more, or until the beans are tender.
- Remove the ham hocks, remove and discard the rind and fat, and shred the meat.
- Return the ham to the pan and discard the bay leaves.
- Taste for seasoning and serve warm, with a small dollop of the salsa verde.