| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Meats |
Asturian |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
bn |
Flatleaf parsley; leaves only, finely chopped |
| 1/2 |
sm |
White onion; finely diced |
| 1 |
tb |
Capers rinsed and coarsely chopped |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 2 |
tb |
Sherry vinegar |
| 2 |
tb |
Fruity Spanish olive oil |
| 1 |
lb |
Large white beans; soaked overnight |
| 1 |
tb |
Olive oil |
| 4 |
sl |
Smoked bacon; cut into thin strips |
| 4 |
|
Onions; sliced |
| 1 |
tb |
Paprika |
| 1 |
lb |
Leeks; white part only, well rinsed and sliced |
| 1 |
lg |
Carrot; peeled and coarsely chopped |
| 12 |
lg |
Cloves garlic; finely chopped |
| 2 |
|
Ham hocks |
| 2 |
|
Bay leaves |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1 |
lb |
Spicy pork sausages; (preferably blood sausage or black pudding), cut into 3/4inch slices |
INSTRUCTIONS
SALSA VERDE
STEW
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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