INGREDIENTS

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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