Title: Fabada asturiana (bean stew with sausages from asturia)
 Categories: 
      Yield: 4 Servings
 
    1/2 bn Flatleaf parsley, leaves
           Only, finely chopped
    1/2 sm White onion, finely diced
      1 tb Capers rinsed and coarsely
           Chopped
    1/2 ts Salt
    1/4 ts Freshly ground black pepper
      2 tb Sherry vinegar
      2 tb Fruity Spanish olive oil
           Stew:
      1 lb Large white beans, soaked
           Overnight
      1 tb Olive oil
      4 sl Smoked bacon, cut into thin
           Strips
      4    Onions, sliced
      1 tb Paprika
      1 lb Leeks, white part only, well
           Rinsed and sliced
      1 lg Carrot, peeled and coarsely
           Chopped
     12 lg Cloves garlic, finely
           Chopped
      2    Ham hocks
      2    Bay leaves
    3/4 ts Salt
    1/2 ts Freshly ground black pepper
      1 lb Spicy pork sausages
           (preferably blood sausage or
           Black pudding),
           Cut into 3/4inch slices
 
  In a nonreactive bowl, 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
  castiron 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 1 1/2 hours
  more, or until the beans are tender (you may need to add a little
  more water to keep the stew moist and juicy). 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.
  
  Yield: 6 to 8 servings