Instructions
Place the beans in a large saucepan and cover them with water.
Bring the water to a boil over high heat.
Lower the heat and simmer the beans for .
Remove the pan from the heat, cover and let the beans soak for one hour, then bring the water to a simmer and cook for one hour.
(Alternatively, cover the beans with water and let them soak for at least .) Drain the beans and set them aside.
Combine the flour, salt, pepper and paprika in a dish.
Cut the meat into large chunks, about 2-inches.
Dredge the meat in the flour mixture, coating all sides.
Cook the bacon in a large, heat-proof casserole over low-medium heat for or until crispy.
Remove the bacon and set aside.
Using a few chunks at a time, cook the meat on all sides in the pan until lightly browned.
Do not crowd the pan.
Remove each piece to a plate as it browns.
When all the meat has browned, add the vegetable oil to the pan.
Add the onions and cook, stirring occasionally, for .
Add the garlic and cook for another minute.
Pour in the beer and stock and cook for a minute while scraping out the browned bits at the bottom of the pan.
Return the meat to the pan.
Add the thyme and parsley.
Cover the pan, turn the heat to low and cook for .
Add the beans and cook for another .
Add the squash and cook for or until the meat, beans and squash are tender.
Remove the thyme and parsley sprigs.
Makes 4-6 servings