Cut 500 g pork shoulder into chunks.
Place the meat into a bowl, and season with 2 cloves garlic (minced), 1 tsp paprika, 1 bay leaf, salt, black pepper (freshly ground), and 1 dl white wine. Mix together, cover, and leave to marinate in the refrigerator overnight.
Place 750 g fava beans into a heatproof bowl and cover with boiling water.
In the meantime, drain the pork meat while keeping the marinade for later.
Place a pot over medium heat and melt 30 g lard in it.
Add the marinated pork and cook until browned on all sides.
Add 1 onion (finely chopped) to the pot, and cook on low until soft.
Add 200 ml tomato purée and the marinade, cover, and keep cooking on low, stirring occasionally until the meat is tender and cooked through.
Add water if it starts to become too dry.
Drain the beans and remove the shells. Add them to the meat, and cook for 10 minutes, stirring the pot occasionally. Salt to taste.
Finally, add 300 g tomato (roughly chopped and deseeded).
Sprinkle with coriander leaves (chopped) before serving.