Asturian Bean Stew with Sausages -- (Asturia, Spain)

Ingredients

• 6 slices oscar mayer bacon chopped
• 2  bay leaves 
• 1 medium carrots peeled chopped
• 10 cloves garlic sliced
• 1 lb leeks green sliced
• 1 lb lima beans *soaked overnight dried white
• 2 medium onions chopped
• 1 Tbsp paprika 
• 0.5 tsp pepper 
• 0.5 tsp salt 
• 0.8 lb longaniza sausages cut into 3/4-inch pieces (spicy pork)
• 1 lb blood sausages cut into 3/4-inch pieces (morcilla or boudin noir)
• 2 lb ham hocks smoked

Equipment

• pot

Directions

1. Soak beans overnight in enough water to cover by 2 inches; drain.
2. Cook bacon in large stockpot on medium-high heat 4 min., stirring occasionally.
3. Add onions, leeks, carrots and garlic; stir. Reduce heat to low; cook 15 min., stirring occasionally.
4. Add beans, ham hocks, sausages, bay leaves and paprika.
5. Add enough water to just cover ingredients in stockpot. Bring to boil over medium heat, stirring occasionally. Skim off foam and fat from top of stew. Reduce heat to low.
6. Simmer, partially covered, 2-1/2 hours or until beans are tender. Skim fat from top of stew.
7. Remove ham hocks.
8. Remove meat from the bones. Return meat to pot; discard bones.
9. Remove bay leaves; discard. Season with salt and pepper.