Pork and Beans. In the style of Dixie.

This dish is a wicked twist on the classic "Pork and Beans". How is that you ask? It's far more pork than it is beans. Due to time constraints, I will simply list the ingredients. 
6 large smoked ham hocks. 
2 pounds of smoked split pork neck. 
1/2 pound of smoked, cubed ham. 
1 pound of Conecuh sausage.
1 white onion diced. 
1 bell pepper diced. 
About a good handful of diced celery. If you have small hands, then 2 handfuls. 
Start by browning the vegetables and cubed ham in 1 tablespoon of lard and 1 table spoon of butter. 

Then add a carton of beef broth. 

Now add your necks and hocks. Save the sausage until you add the beans. 


Cook until hocks and necks are almost tender. 
Then add beans. Sorry I forgot to take pics of the beans but it was 1 pound of Amelia's Great Northerns. 
Cook until tender. Then add 1 pound of sliced Conecuh sausage. 

Remember that everything is already done when you add the sausage so only pressure cook for 1-2 minutes after you add the sausage. Let it natural release. Once it does, open it up and season to taste. 
I hope that y'all enjoy this southern twist on pork and beans. I guess it should be called pork, pork, pork and beans. And before anyone asks, you most certainly can substitute anus for any of the above mentioned meats. Or even better, you can simply add anus to the dish as is for a real treat. Thanks for looking. I will post a plated pic tonight.