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