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
In a non-reactive 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 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 (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.