Ingredients Jump to Instructions ↓

  1. 1/2 bunch flatleaf parsley , leaves only, finely chopped

  2. 1/2 small white onion , finely diced

  3. 1 tablespoon capers rinsed and coarsely chopped

  4. 1/2 teaspoon salt

  5. 1/4 teaspoon freshly ground black pepper

  6. 2 tablespoons sherry vinegar

  7. 2 tablespoons fruity Spanish olive oil

  8. 1 pound large white beans , soaked overnight

  9. 1 tablespoon olive oil

  10. 4 slices smoked bacon, cut into thin strips

  11. 4 onions, sliced

  12. 1 tablespoon paprika

  13. 1 pound leeks, white part only, well rinsed and sliced

  14. 1 large carrot , peeled and coarsely chopped

  15. 12 large cloves garlic, finely chopped

  16. 2 ham hocks

  17. 2 bay leaves

  18. 3/4 teaspoon salt

  19. 1/2 teaspoon freshly ground black pepper

  20. 1 pound spicy pork sausages (preferably blood sausage or black pudding), cut into 3/4 inch slices

Instructions Jump to Ingredients ↑

  1. 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.


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