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Praise the Lard Pork and Beans

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Posted By: ChefSteph
Posted In:  Entrees
Page Views:  690 views
Preparation Time:  30 minutes
Cooking Time:  240 minutes

Other Info

Spirit: Cody Road Rye Whiskey



2 1/2 pounds pork butt boneless

2 pounds ham

Oil for the bottom of the pot

3 large onions, diced

8 strips bacon, chopped

4 stalks celery, diced

3 garlic cloves, minced

1/4 cup tomato paste

2 teaspoons fresh thyme

1 cup Cody Road Rye Whiskey

1 large can diced tomatoes, drained

1 1/2 pound cannellini beans soaked overnight and drained

1/2 cup honey

2 cups cider

4 slices bacon, browned and diced

1 bay leaf

2 cups dried bread crumbs

3 tablespoons chopped parsley

1/4 cup butter, melted




Season the pork with salt and pepper and brown it on all

sides in a cast iron pot. Remove the pork butt and brown

the ham. Add the onion and celery, then the herbs and

spices. Stir in the tomatoes and the drained and rinsed beans.

Nestle the pork back into the pot and add the cider and

honey. Cover and bake for about 4 hours until the

pork is falling apart tender. In the last 30 minutes add the

Rye whiskey and bacon. Just before serving brown the crumbs

in the butter with the parsley and top the pot with them.


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