Soak dry beans:
Fill a saucepan large enough to hold the beans with water and bring them to a boil. Turn off the heat, add the beans, and soak for about two hours. Drain the water.
Pork ripens:
While the beans are soaking in Step 1, place the pork stems in a separate large saucepan and cover with 2 liters of water. Add herbs de Provence or Italian spices. Heat over a high heat until the water is soft, then reduce the heat, partially cover and keep on low heat for about an hour.
Onion fry:
Heat olive oil in a small frying pan over medium-high heat. Add chopped onions and cook until translucent, about 5 to 6 minutes. Add the chopped garlic and cook for another minute.
Add vegetables and beans to meat broth:
Once the pork or stems have boiled for an hour, add the drained soaked beans from Step 1, the cooked onions, garlic, chopped celery and carrots.
Simmer the soup:
Cook for another 40 minutes or so, exposed, until the vegetables are tender and easily pull the pork away from the bones. Remove the pork bones from the soup, pull out any meat, and put it back into the soup. Discard the bones.
Season to taste:
Add a few drops of Tabasco as desired. Add salt and pepper to taste. Served with a pinch of fresh chopped parsley.
