| | SALSA VERDE |
| 1/2 | bn | Flatleaf parsley; leaves only, finely chopped |
| 1/2 | sm | White onion; finely diced |
| 1 | tb | Capers rinsed and coarsely chopped |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| 2 | tb | Sherry vinegar |
| 2 | tb | Fruity Spanish olive oil |
| | STEW |
| 1 | lb | Large white beans; soaked overnight |
| 1 | tb | Olive oil |
| 4 | sl | Smoked bacon; cut into thin strips |
| 4 | | Onions; sliced |
| 1 | tb | Paprika |
| 1 | lb | Leeks; white part only, well rinsed and sliced |
| 1 | lg | Carrot; peeled and coarsely chopped |
| 12 | lg | Cloves garlic; finely chopped |
| 2 | | Ham hocks |
| 2 | | Bay leaves |
| 3/4 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 1 | lb | Spicy pork sausages; (preferably blood sausage or black pudding), cut into 3/4inch slices |
