Preparation

• 1.

  In a large pot, heat a splash of oil over medium heat.

• 2.

  Add the beef and pork belly to the pot, browning on all sides for about 5-7 minutes.

• 3.

  Stir in the chopped onion and minced garlic, cooking until the onion becomes translucent.

• 4.

  Add the soaked white beans, corn, potatoes, squash, smoked paprika, cumin, bay leaves, and enough water to cover the ingredients by about an inch.

• 5.

  Bring to a boil, then reduce heat to low, cover, and let simmer for about 1.5 to 2 hours, stirring occasionally.

• 6.

  Once the beans are tender and the stew has thickened, add salt and pepper to taste.

• 7.

  In the last 10 minutes of cooking, stir in the green peas.

• 8.

  Remove from heat, discard bay leaves, and let sit for 5 minutes before serving.

• 9.

  Garnish with fresh parsley before serving.