Beer-Braised Loin of Pork

Brown pork loin well on all sides in kettle or Dutch oven; remove from pan.

(Or brown in a large, heavy roasting pan on surface burners.)

Saute onions and carrots in pork drippings until soft.

Stir in beer, salt, pepper and bay leaf (if substituting butter beans for carrots, add them at this point). Return pork to kettle and cover.

(If using roasting pan, cover tightly with aluminum foil.)

Braise in a 350° oven for 2 hours, or until pork is tender when pierced with two-tined fork.

Place pork on a platter and keep warm.