Fibbed Austrian

Description
Bean stew with sausages from Austria.
 * This recipe yields 6 to 8 servings

Ingredients

 * 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

Stew

 * 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)

Directions

 * 1) Whisk together the parsley, onion, capers, salt, pepper, and vinegar.
 * 2) Whisk in the olive oil until evenly blended.
 * 3) Cover with plastic wrap and refrigerate for up to 24 hours.
 * 4) Drain the beans, reserving the soaking water.
 * 5) 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.
 * 6) Remove 1 tablespoon of the fat and discard.
 * 7) Add the onions, paprika, leek, and carrot and continue cooking for 20 minutes, stirring occasionally, until all the vegetables are very soft.
 * 8) Add the garlic and cook for 5 minutes more.
 * 9) Add the ham hocks, bay leaves, salt, pepper, and enough of the reserved soaking water to barely cover the ingredients.
 * 10) Bring the mixture to a boil and skim off the scum and fat that rise to the surface.
 * 11) Reduce the heat and simmer over low heat, partially covered, for 1 hour.
 * 12) Add the sausages and the beans and cook for 1½ hours more, or until the beans are tender.
 * 13) Remove the ham hocks, remove and discard the rind and fat, and shred the meat.
 * 14) Return the ham to the pan and discard the bay leaves.
 * 15) Taste for seasoning and serve warm, with a small dollop of the salsa verde.