Spanish Bean Stew with Sausages and Salsa Verde Like a cassoulet or red beans and rice, this traditional Spanish stew is a slow blend of two deep, rich ingredients--beans and smoked meats. The piquant salsa introduces acidity to balance the heartiness. Serves 6 to 8 Salsa Verde: 1/2 bunch Italian parsley, finely chopped 1/2 small white onion, finely diced 1 tablespoon capers, rinsed and coarsely chopped 1 teaspoon salt, or to taste 1/2 teaspoon freshly ground black pepper 2 tablespoons sherry vinegar 1/4 cup fruity, Spanish olive oil 1 tablespoon extra virgin olive oil 4 pieces bacon, thinly sliced 4 onions, sliced 1 pound leeks, white parts only, rinsed well and sliced 1 large carrot, coarsely chopped 12 large garlic cloves, minced 1 tablespoon paprika 2 ham hocks 2 bay leaves 1 pound large white beans, soaked overnight and drained 4 cups water 1 pound hard, smoked Linguiça sausage, cut into 1-inch chunks Salt and freshly ground black pepper, to taste In a bowl, whisk together the parsley, onion, capers, salt, pepper, vinegar, and olive oil. Cover with plastic wrap and reserve in the refrigerator up to 24 hours. Heat the oil over low heat in a very large, heavy casserole. Cook bacon 3 to 4 minutes, until most of the fat is rendered. Remove all but 1 tablespoon of the fat and discard. Add the onions and sauté until golden. Stir in leeks and carrot and continue cooking, stirring occasionally, 10 minutes, until all vegetables are very soft. Add garlic and cook 5 minutes longer. Add paprika and cook 1 to 2 minutes to release aroma. Add ham hocks, bay leaves, beans, and water. Bring to a boil and skim, discarding any scum that rises to the surface. Reduce to a simmer and cook, partially covered, 1 hour. Add more water as necessary. Add sausages and cook 1/2 hour more, or until the beans are tender. Lift out ham hocks and remove and discard rind and fat. Shred remaining meat and return to pan. Remove and discard bay leaves. Add salt and pepper to taste and serve hot in bowls, with a small dollop of the Salsa Verde.

© 2008 Mary Sue Milliken and Susan Feniger.  All rights reserved.