Fibbed Austrian (Bean Stew With Sausages From Astir)

Directions

1. In a non-reactive bowl, whisk together the parsley, onion, capers, salt, pepper, and vinegar. Whisk in the extra virgin olive oil till proportionately blended. Cover with plastic wrap and chill for up to 24 hrs.
2. Drain the beans, reserving the soaking water. In a very large cast-iron and enamel or possibly other heavy casserole, heat the oil over low heat and cook the bacon for 3 to 4 min, or possibly till most of the fat is rendered out. Remove 1 Tbsp. of the fat and throw away. Add in the onions, paprika, leek, and carrot and continue cooking for 20 min, stirring occasionally, till all the vegetables are very soft. Add in the garlic and cook for 5 min more.
3. Add in the ham hocks, bay leaves, salt, pepper, and sufficient of the reserved soaking water to barely cover the ingredients. Bring the mix to a boil and skim off the scum and fat which rise to the surface. Reduce the heat and simmer over low heat, partially covered, for 1 hour. Add in the sausages and the beans and cook for 1 1/2 hrs more, or possibly till the beans are tender (you may need to add in a little more water to keep the stew moist and juicy). Remove the ham hocks, remove and throw away the rind and fat, and shred the meat. Return the ham to the pan and throw away the bay leaves.
4. Taste for seasoning and serve hot, with a small dollop of the salsa verde.
5. This recipe yields 6 to 8 servings.