Heirloom Pork, Pork, Pork and Beans Recipe – Rancho Gordo

Ingredients

• 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
• 3 tablespoons olive oil
• Sea salt, preferably Rancho Gordo Sal de Mar sea salt (from the Yucatan)
• 2 cups panko crumbs
• 8 tablespoons unsalted butter, melted