Instructions
- Soak Beans in Homemade Chicken Stock overnight.
- Render Salt Pork in a Dutch oven over medium heat until crispy. Remove Salt Pork and set aside, reserving rendered fat.
- Sauté Onion in reserved fat until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
- Add drained Beans, Bay Leaves, Smoked Paprika, and Pepper to the pot. Stir to coat.
- Pour in Chicken Stock, bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until beans are very tender. Stir occasionally.
- Remove Bay Leaves. Stir in Sherry Vinegar and Maple Syrup. Return Salt Pork to the pot.
- Taste and adjust seasoning as needed. Garnish with Fresh Parsley and serve hot.
