Add the beans to a bowl or pot and cover with 3 inches of cold water. Allow beans to soak in the refrigerator overnight. Drain the beans. In a 2-quart heavy bottom pot, add 2 bay leaves, 1 tbsp olive oil, vegetable broth and additional water to cover the beans by 1 inch. Bring to a boil; de-foam the beans with a slotted spoon after about the first 15 minutes of cooking and occasionally thereafter. Lower heat, cover and simmer on moderately low heat for 45 minutes. Stir very gently occasionally, adding more water if necessary to keep them covered. After 45 minutes remove beans from heat and allow to cool in the liquid until needed. (They will finish cooking with the rabbit.)
Heat 1 tbsp of the olive oil in a large heavy bottom pan or casserole over medium-high heat. Add chorizo slices and lightly brown on all sides. Remove to a plate.
Using sharp kitchen shears or a heavy chef’s knife, cut the rabbit into small pieces through the bone. Cut the hind legs into 3 pieces, the front leg in half and the body lengthwise and then into 6-8 pieces. Pat the rabbit pieces dry with paper towels and season with sea salt and pepper. Add to casserole with 1 tbsp more of olive oil. Sauté rabbit over medium-high heat, turning frequently until nicely golden on all sides. Remove to the plate with chorizo.
Add the onion, garlic, carrot and celery to the pan with the remaining oil and sauté for about 5 minutes until onion is softened. Add remaining 3 bay leaves, fresh thyme, juniper berries and cider to the casserole, bring to a boil and simmer for 5 minutes. Add the rabbit and chicken stock. Cover and bring to a boil, then reduce to a simmer and cook for 2 hours. Drain the beans and add beans and reserved chorizo slices to the casserole. Continue cooking for another half an hour. (Twist and tilt the pan to avoid stirring as much as possible as the beans are delicate and break easily.) Check the beans for doneness and adjust the seasoning.
Serve with crusty bread and Spanish red wine like a Rioja or Tempranillo.