Wipe mushrooms clean with a damp paper towel and cut in half

Dice onion

Peel garlic and mince

Mince parsley and set aside

Cut ham into medium dice

Trim pork of most fat and cut into 1-1/2-inch cubes

Place pork in a 4-quart pot and cook, covered, over medium high heat for about 5 minutes

Uncover the pan and boil until juices are almost gone; then cook, stirring often, until drippings are dark brown, 10 minutes. Add mushrooms, onion and garlic to pork

Cook until onion is softened, stirring 4 to 5 minutes

Add tomatoes with juices, wine, ham, rosemary, oregano and thyme. Bring to a boil

Lower heat and simmer, covered, until meat is tender when pierced, about 1-1/2 hours

Stir in beans and heat through

Serve sprinkled with parsley.