First of all, the beans should be soaked the evening before (at least 12 hours).
The next day, boil the beans in enough water for about 45 minutes.
In the meantime, dice the parsley roots, parsnips, potatoes, onions and garlic into small pieces that match the beans.
The chilli peppers are halved and the seeds removed. (Be careful when scratching out the pods, the sharpness can burn badly even on your fingers - I recommend disposable gloves)
Cut off the rind from the bacon and set it aside for the time being. Also cut the bacon into pleasant strips.
Back to the beans:
The boiling water from the beans is now poured off through a sieve. The still hot pot is rubbed vigorously with the rind. The vegetables, garlic, chili peppers and bacon are seared in it. Add the beans again and fill up with fresh water. Add the spices and cook for another 30 minutes. The rind can still cook and give off its taste. In between you can try the beans. The cooking time depends on the soaking time, water hardness etc. and can therefore vary greatly
At the end of the cooking time, prepare a roux and burn it vigorously with paprika powder and tomato paste. Pour the boiled broth on this sweat and then use it to thicken the stew. If the first roux is not enough, simply make another one.
Before serving, remove the rind and bay leaves and, if necessary, the chilli peppers. The longer they are in, the hotter it gets.
Tip:
If you like it really hot, you can use the hot paprika for the roux and / or not only halve the chilies, but cut them into small pieces.
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