INGREDIENTS

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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