Fabada Asturiana (bean Stew With Sausages From Asturia)

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CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains, Meats	Asturian		1	Servings

INGREDIENTS

1/2		Flatleaf parsley, leaves
		only finely chopped
1/2		White onion, finely diced
1	T	Capers rinsed and coarsely
		chopped
1/2	t	Salt
1/4	t	Freshly ground black pepper
2	T	Sherry vinegar
2	T	Fruity Spanish olive oil
1	lb	Large white beans, soaked
		overnight
1	T	Olive oil
4		Smoked bacon, cut into thin
		strips
4		Onions, sliced
1	T	Paprika
1	lb	Leeks, white part only well
		rinsed and sliced
1		Carrot, peeled and coarsely
		chopped
12		Cloves garlic, finely
		chopped
2		Ham hocks
2		Bay leaves
3/4	t	Salt
1/2	t	Freshly ground black pepper
1	lb	Spicy pork sausages
		preferably blood sausage
		or black pudding cut
		into
		3/4inch slices

INSTRUCTIONS

TOO HOT TAMALES SHOW #TH6205  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.  Yield: 6 to 8 servings  Posted to recipelu-digest by molony
<molony@scsn.net> on Mar 06, 1998

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