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Ingredientes
- 1/2 bn Flat-leaf parsley, leaves only finely minced
- 1/2 sm White onion finely diced
- 1 Tbsp. Capers rinsed, and coarsely minced
- 1/2 tsp Salt
- 1/4 tsp Freshly-grnd black pepper
- 2 Tbsp. Sherry vinegar
- 2 Tbsp. Fruity Spanish extra virgin olive oil
- 1 lb Large white beans soaked overnight
- 1 Tbsp. Extra virgin olive oil
- 4 slc Smoked bacon cut thin strips
- 4 x Onions sliced
- 1 Tbsp. Paprika
- 1 lb Leeks, white parts only well rinsed, sliced
- 1 lrg Carrot peeled, and coarsely minced
- 12 lrg Garlic cloves finely minced
- 2 x Ham hocks
- 2 x Bay leaves
- 3/4 tsp Salt
- 1/2 tsp Freshly-grnd black pepper
- 1 lb Spicy pork sausages cut 3/4" slices (preferably blood sausage or possibly black pudding)
Direcciones
- In a non-reactive bowl, whisk together the parsley, onion, capers, salt, pepper, and vinegar. Whisk in the extra virgin olive oil till proportionately blended. Cover with plastic wrap and chill for up to 24 hrs.
- Drain the beans, reserving the soaking water. In a very large cast-iron and enamel or possibly other heavy casserole, heat the oil over low heat and cook the bacon for 3 to 4 min, or possibly till most of the fat is rendered out. Remove 1 Tbsp. of the fat and throw away. Add in the onions, paprika, leek, and carrot and continue cooking for 20 min, stirring occasionally, till all the vegetables are very soft. Add in the garlic and cook for 5 min more.
- Add in the ham hocks, bay leaves, salt, pepper, and sufficient of the reserved soaking water to barely cover the ingredients. Bring the mix to a boil and skim off the scum and fat which rise to the surface. Reduce the heat and simmer over low heat, partially covered, for 1 hour. Add in the sausages and the beans and cook for 1 1/2 hrs more, or possibly till the beans are tender (you may need to add in a little more water to keep the stew moist and juicy). Remove the ham hocks, remove and throw away the rind and fat, and shred the meat. Return the ham to the pan and throw away the bay leaves.
- Taste for seasoning and serve hot, with a small dollop of the salsa verde.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 6 servings | |
| Calories 651 | |
| Calories from Fat 288 | 44% |
| Total Fat 32.05g | 40% |
| Saturated Fat 10.11g | 40% |
| Trans Fat 0.16g | |
| Cholesterol 68mg | 23% |
| Sodium 1204mg | 50% |
| Potassium 1814mg | 52% |
| Total Carbs 59.54g | 16% |
| Dietary Fiber 14.1g | 47% |
| Sugars 6.91g | 5% |
| Protein 32.93g | 53% |
