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