Heirloom Pork, Pork, Pork And Beans

1 pound Rancho Gordo Yellow Eye Beans 1 1/2 to 2 pounds bone-in Pork Butt (Shoulder) 5 slices Uncured Rustic Bacon, cut crosswise into 1/4-inch strips (lardons) 4 links Rustic Pork Sausage, cut on the diagonal into 1-inch pieces Sea salt and freshly ground black pepper


1 large yellow onion, coarsely chopped 2 large stalks of celery, coarsely chopped 1 small carrot, coarsely chopped 6 cloves garlic, coarsely chopped 1 fennel bulb, coarsely chopped 14 ounce can diced tomatoes with the juice 1/2 cup dry white wine, such as Sauvignon Blanc 5 branches fresh thyme 1 bay leaf 1 teaspoon smoked paprika 2 tablespoons lemon juice


Seasoning the pork butt: Remove the bone from the pork butt and cut the meat into 1 1/2-to-2 inch chunks.

Season all sides of the meat with salt and pepper, and refrigerate it (uncovered) for a day.

Begin the cooking: Put the bacon into a cold 5 quart enamel cast iron or other heavyweight Dutch oven and place the pan over medium heat. 

Cook the bacon from for 5 to 7 minutes, stirring from time to time, until the fat has rendered and the bacon is just beginning to color. Using a slotted spoon, remove the bacon to a bowl and set aside.

Preheat the oven to 350 F. Mix the mirepoix vegetables together and reserve 1/2 cup for cooking the beans. 

 Add the remaining vegetables to the pan and sauté in the bacon fat, stirring from time to time for about 10 minutes until the vegetables have softened and are just beginning to color.