Add <quantity>500<unit>g</unit></quantity> of jumbo white beans that have been soaked overnight to a pot. Cover it with <quantity>3<unit>L</unit></quantity> of water and warm over high heat

Trim, peel, and small dice <quantity>1</quantity> onion

Trim, deseed, and small dice <quantity>1</quantity> red bell pepper

Trim, peel and small dice <quantity>1</quantity> carrot

Trim, peel, and roughly chop <quantity>2</quantity> garlic cloves

Remove the beans from the heat and add the diced vegetables

Add <quantity>4<unit>tbsp</unit></quantity> of extra virgin olive oil and mix

Add <quantity>1<unit>tbsp</unit></quantity> of sweet paprika and mix

Place the pot back over medium-low heat, cover it with a lid, and bring it to a boil

Add <quantity>200<unit>g</unit></quantity> of salt-cured pork meat and mix it. Let it simmer for 1h30m, until ¾ of the water has been absorbed. Remove from the heat

Trim, peel, and small dice <quantity>1</quantity> onion

Trim, deseed, and small dice <quantity>1</quantity> red bell pepper

Trim, peel, and small dice <quantity>1</quantity> carrot

Add the diced vegetables and <quantity>5<unit>tbsp</unit></quantity> of extra virgin olive oil to a skillet

Season with salt to taste

Small dice <quantity>1<unit>stalk</unit></quantity> of celery, and add it to the skillet

Take the skillet to the stove, and cook over high heat until the onion become slightly translucent

Add <quantity>¾<unit>cup</unit></quantity> of water and cook the vegetables until the water evaporates

Add <quantity>1<unit>tbsp</unit></quantity> of sweet paprika and mix it

Add the bean and pork stew, and mix it

Season with salt to taste

Add <quantity>4</quantity> dried bay leaves and mix well

Preheat the oven to <temperature>200<unit>°C</unit></temperature>

Transfer the beans to a baking dish

Drizzle extra virgin olive oil to taste on top

Roast the beans for 10m until browned

Plate the beans in a serving dish

Drizzle melted goat butter to taste and top with roughly chopped parsley

The roasted beans & cured pork is ready. Enjoy!