Stewed Pork and White Beans

These hearty pork and white beans are the perfect side dish for a cool, winter day!

Ingredients

Put your beans in a large container and cover them with room temperature water by at least four inches. Let them sit for one hour. (The beans will absorb some of the water and expand slightly.)
While your beans soak, dice your vegetables and pick your thyme.
After about one hour, strain off the beans and discard the water.
In a medium to large pot, heat the pot and add the pork fat. Once it melts, add the pork sausage and brown on medium heat, breaking the sausage into small pieces.
Once the sausage is slightly browned but not fully cooked, add the carrot, celery, onion and parsnip and mix to distribute.
Add about 2 teaspoons of salt and cook on medium-high heat for about 6 minutes until the vegetables start to brown very lightly.
Add the strained beans followed by the coriander, paprika, and cumin and mix. Cook on medium-low, stirring often, to toast the spices (about 3 minutes).
Add the stock and water, scraping the bottom of the pot to release any bits starting to brown on the bottom using a wooden spoon.
Add the bay leaves and bring to a low simmer.
Turn the beans to a low heat (a very low simmer) and cover to cook for about 2 hours, stirring occasionally, until the beans are tender and have a very subtle bite, similar to pasta (al dente).
Once the beans are fully cooked, add the fresh thyme, a few cracks of pepper, the tabasco, worcestershire sauce and lemon juice and season to taste with salt.