Rinse the beans and place them in warm water to soak for 24 hours.
The next day, drain the beans and set aside. Add the 1.5L of water, stock granules, spices and bay leaves and simmer for 45 minutes.
Heat the oil in a pan and add the onion and sausage. Add to the beans and continue cooking for 5 minutes. Stir in the tomato purée.
Continue cooking the stew. Meanwhile, melt the lard over medium heat, add the flour and mix well. Cook for 2 to3 minutes over medium heat, stirring constantly. Add to the stew and mix well. Season to taste. Garnish with fresh parsley.