Recipe - Fabada Asturiana (Bean Stew With Sausages From Asturia)

SALSA VERDE
One half bn Flatleaf parsley; leaves
only, finely chopped
One half small White onion; finely minced
1 tablespoon Capers rinsed and coarsely
chopped
One half teaspoon Salt
One fourth teaspoon Freshly ground black pepper
2 tablespoon Sherry vinegar
2 tablespoon Fruity Spanish olive oil

STEW
1 pound Large white beans; soaked
overnight
1 tablespoon Olive oil
4 sl Smoked bacon; cut into thin
strips
4 Onions; cut or sliced up
1 tablespoon Paprika
1 pound Leeks; white part only, well
rinsed and cut or sliced up
1 lg Carrot; peeled and coarsely
chopped
12 lg Cloves garlic; finely
chopped
2 Ham hocks
2 Bay leaves
Three fourths teaspoon Salt
One half teaspoon Freshly ground black pepper
1 pound Spicy pork sausages;
(preferably blood sausage
or black pudding), cut into
3/4inch slices

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 One half 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 recipeludigest by molony molony@scsn.net on Mar 06, 1998