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Soak the beans in plenty of salted water overnight, or for at least 8 hours.
Drain and rinse the beans. Place in a pot, cover with fresh salted water, and bring to a boil. Simmer for 1 hour 15 minutes or until tender, then drain.
Heat the oil in a large pan, then brown rabbit pieces on both sides. You may need to do this in batches.
Remove the rabbit from the pan, then sauté onion, garlic, carrots and parsnip.
Deglaze with the vinegar, scraping up any bits stuck to the bottom of the pan. Add the beans, stock, tomatoes and thyme. Return the rabbit to the pan.
Bring everything to a simmer, then turn the heat down to low and cover the pot with a lid. Simmer for 1 hour 30 minutes. Season to taste.
Meanwhile, make the ancho chilli drizzle. Soak ancho chillies in hot water for 15 minutes, then drain and blend with oil, honey and cider vinegar.
Once cooked, drizzle with ancho chilli drizzle and garnish with fresh coriander and olive oil.