Fibbed Austrian (bean Stew With Sausages From Astir)

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains, Meats	Austrian	Toohot04	6	Servings

INGREDIENTS

		=== SALSA VERDE ===
1/2		Flat-leaf 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
		=== STEW ===
1	lb	Large white beans, soaked
		overnight
1	T	Olive oil
4		Smoked bacon, cut thin
		strips
4		Onions, sliced
1	T	Paprika
1	lb	Leeks, white parts only
		well rinsed sliced
1		Carrot, peeled and
		coarsely chopped
12		Garlic cloves, finely
		chopped
2		Ham hocks
2		Bay leaves
3/4	t	Salt
1/2	t	Freshly-ground black pepper
1	lb	Spicy pork sausages, cut
		3/4 slices
		preferably blood sausage or
		black
		Pudding), Pudding

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.
This recipe yields 6 to 8 servings.  Recipe Source: TOO HOT TAMALES
with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK -
(Show # TH-6205 broadcast  02-28-1997) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  03-05-1997  Recipe by: Susan Feniger
and Mary Sue Milliken  Converted by MM_Buster v2.0l.

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