Fibbed Austrian Bean Stew with Sausages from Astir

Name: Fibbed Austrian Bean Stew with Sausages from Astir
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 bunch flatleaf 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; 1 pound large white beans, soaked overnight; 1 tablespoon olive oil; 4 slices smoked bacon, cut into thin strips; 4 onions, sliced; 1 tablespoon paprika; 1 pound leeks, white part only, well rinsed and sliced; 1 large carrot, peeled and coarsely chopped; 12 large cloves garlic, finely chopped; 2 ham hocks; 2 bay leaves; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 pound spicy pork sausages (preferably blood sausage or black pudding), cut into 3/4 inch slices

Servings: persons

1/2 bunch flatleaf 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
1 pound large white beans, soaked overnight
1 tablespoon olive oil
4 slices smoked bacon, cut into thin strips
4 onions, sliced
1 tablespoon paprika
1 pound leeks, white part only, well rinsed and sliced
1 large carrot, peeled and coarsely chopped
12 large cloves garlic, finely chopped
2 ham hocks
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound spicy pork sausages (preferably blood sausage or black pudding), cut into 3/4 inch slices

1
In a nonreactive bowl, whisk together the parsley, onion, capers, salt, pepper, and vinegar.
2
Whisk in the olive oil until evenly blended.
3
Cover with plastic wrap and refrigerate for up to 24 hours.
4
Drain the beans, reserving the soaking water.
5
In a very large castiron 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.
6
Remove 1 tablespoon of the fat and discard.
7
Add the onions, paprika, leek, and carrot and continue cooking for 20 minutes, stirring occasionally, until all the vegetables are very soft.
8
Add the garlic and cook for 5 minutes more.
9
Add the ham hocks, bay leaves, salt, pepper, and enough of the reserved soaking water to barely cover the ingredients.
10
Bring the mixture to a boil and skim off the scum and fat that rise to the surface.
11
Reduce the heat and simmer over low heat, partially covered, for 1 hour.
12
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).
13
Remove the ham hocks, remove and discard the rind and fat, and shred the meat.
14
Return the ham to the pan and discard the bay leaves.
15
Taste for seasoning and serve warm, with a small dollop of the salsa verde.

1292

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 bunch flatleaf parsley, leaves only, finely chopped, 1/2 small white onion, finely diced, 1 tablespoon capers rinsed and coarsely chopped, 1/2 teaspoon salt, and more.

Yes, Fibbed Austrian Bean Stew with Sausages from Astir falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!