arrow-down icon arrow-left icon arrow-right-thin icon arrow-right icon calendar icon circle-plus icon cross icon facebook foodicons icon Stroke 1 Granor Farm granor-farm icon hamburger icon instagram icon linkedin mail icon print icon search icon spinner icon stamps stamps stamps stamps stamps tick icon twitter youtube

Pork and Beans

Soaking beans overnight rehydrate beans for a faster and more even cooking time. That said, freshly harvested and dried beans don't require soaking as they cook much more evenly then the average store-bought brand.

Print this page


2oz guanciale or bacon, cut into chunks
1 onion, sliced thinly
4 cloves garlic, minced
6oz beer, amber ale or pilsner
1/2 lb kidney beans
1 bag baby kale


  1. In a soup pot, heat a glug of olive oil over medium heat and cook the pork until the fat is rendered and is starting to brown
  2. Add the onion and garlic with a big pinch of salt and sweat until soft
  3. Add the beer and evaporate by half
  4. Add the beans and enough water to cover by 2 inches
  5. Bring the water to a boil, reduce to a simmer, cover and stew until the beans are tender (about 40 minutes)
  6. Taste and adjust the seasoning as desired
  7. Dress the baby kale with a glug of olive oil, pinch of salt, and grind of black pepper
  8. Serve the beans with a big pile of the kale on top