Heat olive oil in dutch oven to smoking point, add black pepper and when the pepper foams, sear pork steak on both sides, turn heat down, add lima beans, cover with truffle broth or other broth, bring to simmer.

Add cured bacon, tomatoes, pine apple, herbs, chipotle and other spices, lemon, onion, garlic cloves, hot peppers, broth, add water till two inches above the ingredients, simmer overnight with lid on.

In the morning, take lid off, stir, remove lemon quarters, bay leaves and red hot peppers, and turn heat up to low medium. When stew has thickened, serve with parmesan cheese and fresh sour dough bread. Enjoy.