Fibbed austrian (bean stew with sausages from astir)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| === SALSA VERDE === | ||
| ½ | bunch | Flat-leaf parsley; leaves only, finely chopped |
| ½ | small | White onion; finely diced |
| 1 | tablespoon | Capers; rinsed, and |
| ; coarsely chopped | ||
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly-ground black pepper |
| 2 | tablespoons | Sherry vinegar |
| 2 | tablespoons | Fruity Spanish olive oil |
| === STEW === | ||
| 1 | pounds | Large white beans; soaked overnight |
| 1 | tablespoon | Olive oil |
| 4 | slices | Smoked bacon; cut thin strips |
| 4 | Onions; sliced | |
| 1 | tablespoon | Paprika |
| 1 | pounds | Leeks; white parts only, well rinsed, sliced |
| 1 | large | Carrot; peeled, and |
| ; coarsely chopped | ||
| 12 | larges | Garlic cloves; finely chopped |
| 2 | Ham hocks | |
| 2 | Bay leaves | |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Freshly-ground black pepper |
| 1 | pounds | Spicy pork sausages; cut 3/4 slices |
| (preferably blood sausage or black | ||
| Pudding) | ||
Directions
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 1½ 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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-05-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.