Cover the beans in water and allow to soak overnight, covered with cling film.
In a large pot, add the knuckle, and cover with water.
Bring to the boil, then reduce the heat to allow a gentle simmer, this will take about 110 minutes.
Once cooked, remove the meat from the liquid and allow to cool
Drain the beans, and add them to the knuckle stock, with the bay leaves, bring to the boil, then reduce to a simmer, and allow to cook our slowly.
Once the beans are part or half cooked, add the vegetables.
Add a liter or so more water, you require approximately 4 lt per 8 persons.
In a separate pan toast off the paprika over a medium heat.
Add the lard or butter, and allow to melt, then add the onion, & garlic and allow to cook out for several minutes.
Add the flour & stir in, a roux ball should form with the mixing. Cook out for several minutes, stirring consistently to avoid burning.
Add small ladleful’s of the knuckle liquid to the roux mix, stirring continuously to avoid lumps.
One the liquor has been incorporated, add another and repeat the process until the roux takes on a thick sauce consistency.
Add the roux mix to the soup and mix in well.
Allow to cook out till the beans and vegetables are cooked well.
Dice up the pork meat, and add, together with the parsley, to the soup for serving.
Serve accompanied by sour cream.

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