Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***salsa verde***
     1/2  bunch         flat-leaf parsley -- leaves only, finely
                        -- chopped
     1/2  small         white onion -- finely diced
   1      tablespoon    capers -- rinsed, and
                        -- coarsely chopped
     1/2  teaspoon      salt
     1/4  teaspoon      freshly-ground black pepper
   2      tablespoons   sherry vinegar
   2      tablespoons   fruity Spanish olive oil
                        ***stew***
   1      pound         large white beans -- soaked overnight
   1      tablespoon    olive oil
   4      slices        smoked bacon -- cut thin strips
   4                    onions -- sliced
   1      tablespoon    paprika
   1      pound         leeks -- white parts only,
                        -- well rinsed, sliced
   1      large         carrot -- peeled, and
                        -- coarsely chopped
  12      large         garlic cloves -- finely chopped
   2                    ham hocks
   2                    bay leaves
     3/4  teaspoon      salt
     1/2  teaspoon      freshly-ground black pepper
   1      pound         spicy pork sausages -- cut 3/4" slices
                        (preferably blood sausage or black
                        pudding)

Preparation:

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.