| | === SALSA VERDE === |
| 1/2 | bn | Flat-leaf 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 thin strips |
| 4 | | Onions; sliced |
| 1 | tb | Paprika |
| 1 | lb | Leeks; white parts only, well rinsed, sliced |
| 1 | lg | Carrot; peeled, and |
| | ; coarsely chopped |
| 12 | lg | Garlic cloves; finely chopped |
| 2 | | Ham hocks |
| 2 | | Bay leaves |
| 3/4 | ts | Salt |
| 1/2 | ts | Freshly-ground black pepper |
| 1 | lb | Spicy pork sausages; cut 3/4? slices |
| | (preferably blood sausage or black |
| | Pudding) |
