Fibbed Austrian (Bean Stew With Sausages From Astir)

Recipe Ingredients

		Salsa Verde
1/2		Flat-leaf parsley - leaves only, finely chopped
1/2		White onion - finely diced (small)
1 tablespoon	15ml	Capers - rinsed, and coarsely chopped
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Sherry vinegar
2 tablespoons	30ml	Fruity Spanish olive oil
		Stew
1 lb	454g / 16oz	Large white beans - soaked overnight
1 tablespoon	15ml	Olive oil
4		Smoked bacon - cut thin strips
4		Onions - sliced
1 tablespoon	15ml	Paprika
1 lb	454g / 16oz	Leeks - white parts only, well rinsed, sliced
1		Carrot - peeled, and (large) coarsely chopped
12		Garlic cloves - finely chopped (large)
2		Ham hocks
2		Bay leaves
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 lb	454g / 16oz	Spicy pork sausages - cut 3/4" slices
		(preferably blood sausage or black
		Pudding)

Recipe Instructions

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.

Source:
Susan Feniger and Mary Sue Milliken

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.