Tarragon White Bean Stew with Smoked Pork Collar | Hearty Autumn One-Pot Meal

Rinse the smoked pork collar and cut into bite-sized cubes, approx. 1.5–2 cm. Peel the carrots and parsley root, then slice into rounds. Peel and finely chop the onion and garlic. Thoroughly rinse and drain the canned white beans in a colander.

Wash and drain the fresh tarragon and parsley, then chop finely. Thoroughly wash the lemon, finely grate the yellow zest, and squeeze the juice from one half.

Melt the lard in a large, deep pot over medium heat. Add the diced smoked pork collar and sear for 4-5 minutes until lightly browned and it releases its delicious smoky aroma.