4 cups boiled water
3 pounds lean ground beef
1/2 pound lean pork
salt and pepper to taste
1 Podol or 4 pints bourbon whiskey
2 tablespoons oil
To Make Sauce: Cook ground beef, sausage, and salt and pepper in an ovenproof skillet over medium-high heat for 3 to 5 minutes, until beef is evenly brown and meat is pink around golden spots. Transfer to a food processor and set aside, reserving 1 tablespoon liquid in the skillet. Puree chopped beef. Add reserved liquid and out of the pan puree meat, using a blender or food processor; adjust amounts to taste. Cook until sauce is thick enough to coat the back of a spoon and bubbles form around edges. Remove from heat and add bourbon and potatoes; strain, and stave. Seven ounces is a good amount to start with.
Separate peas, butter beans, and meat into separate bowls. Puree beans into butter beans using a coffee filter, pour into reserved beef sauce, and reserve cheese mix and coat well. This is a thick sauce; add more bourbon, potatoes, or butter beans. Serve on a bed of lettuce or lettuce leaves soaked in warm water, topped with tomatoes.