Wash the dry beans well and soak them the night before (or for about 8 hours).

Place the smoked pork knuckle in a large pan and cover with sufficient water to cover it by about 3 cms. Bring the water to so gentle boil, then simmer for about 3.5 to 4 hrs until the meat is very soft and starts to come away from the bone.

Remove the pork knuckle from the water, reserving about 500ml of the simmering liquid. Whilst the meat is still hot, remove it from the bone, and discard the bone.

Heat 2 tbsps of the lard in a pan large enough for the soup and when hot, add the onions, garlic, carrots and parsnips and sauté until they soften and start to brown.

Add the beans together with half of the reserved cooking liquor and enough chicken stock (if using) or water to cover the beans, and bring to a gentle boil.

Reduce the soup to a simmer, and add the the chopped green pepper and tomato and bay leaves, and check for seasoning. Let the soup simmer gently for about 50 minutes, or until the beans have softened and are cooked to your liking.

Meanwhile, cut the kolbasz into slices and fry in the far for 1-2 minutes in the remaining lard until the sausages start to become a little crispy, and set aside.

Add the flour and stir into the lard and then then stir the resulting roux into the bean soup and allow it to thicken.

Add the reserved pork knuckle meat and the chopped parsley and cook for a further 1 -2 minutes until the pork knuckle meat has warmed through then serve.