Fibbed Austrian

Description
This recipe yields 6 to 8 servings.

Ingredients
STEW
 * 1/2	bn	Flat-leaf parsley, leaves only finely chopped
 * 1/2	sm	White onion finely diced
 * 1	tbl	Capers rinsed, and coarsely chopped
 * 1/2	tsp	Salt
 * 1/4	tsp	Freshly-ground black pepper
 * 2	tbl	Sherry vinegar
 * 2	tbl	Fruity Spanish olive oil
 * 1	lb	Large white beans soaked overnight
 * 1	tbl	Olive oil
 * 4	slc	Smoked bacon cut thin strips
 * 4	x	Onions sliced
 * 1	tbl	Paprika
 * 1	lb	Leeks, white parts only well rinsed, sliced
 * 1	lrg	Carrot peeled, and coarsely chopped
 * 12	lrg	Garlic cloves finely chopped
 * 2	x	Ham hocks
 * 2	x	Bay leaves
 * 3/4	tsp	Salt
 * 1/2	tsp	Freshly-ground black pepper
 * 1	lb	Spicy pork sausages cut 3/4" slices	(preferably blood sausage or black pudding)

Directions

 * 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 1 1/2 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.