1 Ib. dried black beans (soaked in water overnight)

2 pts. water

6 rashers (or 4 oz.) of smoky streaky bacon, chopped

3 lbs. pork shoulder, rind removed and cut into chunks

6 bay leaves

1 onion, diced

3 garlic cloves, minced

1 tsp. ground cumin

1 tsp. ground coriander

A handful (or ½ oz.) fresh parsley, chopped (plus extra for garnish)

1 tsp. pepper

6 oz. smoked sausage, sliced about an inch thick

1 tbsp. vegetable oil

Salt to taste

1. Drain the beans that have been soaked overnight. Transfer the beans into a large stewing pot then add the water. Place over a -high heat and bring to a boil. Reduce the heat to a simmer and skim off the foam with a large spoon.
2.  In a large frying pan, dry fry the chopped bacon on a medium-high until crispy. Transfer the bacon into a bowl whilst leaving the fat in the pan, then set aside. Using the same pan on the same temperature, cook the pork chunks until brown on all sides. Gently transfer the pork chunks and bacon with the bay leaves into pot with the beans and gently stir. Increase the heat to medium.
3. Using the same frying pan, fry the onions with the garlic for 5 minutes or until translucent. Stir in the cumin and coriander. Next, stir in the parsley and cook for another minute. Add to the stew pot with the pepper and stir well. Reduce the heat to a simmer, cover with a lid and leave to cook for 3 hours. Check every hour and stir the stew scraping the bottom of the pot so that nothing sticks.
4. With an hour left to go, fry the smoked sausage in a heated frying pan with the vegetable oil until charred on both sides. Add to the stew pot, stir and leave to cook for the remaining time left.
5. Taste the stew and add more salt if necessary. The pork chunks should easily fall apart without much effort. If the chunks are still a little tough, cook for longer checking every 30 minutes to see if the pork has softened.  Also, if the stew is too thick, stir in a little more water.
6. Serve hot with rice. Bom apetite!