Although this dish takes a while to cook, the majority is hands off. You can easily prepare it over the weekend and reheat during the week. Garnish with small sage leaves, if desired.
1 cup dried white beans
6 cups boiling water
1 1/2 tablespoons olive oil, divided
1 (1-pound) boneless pork picnic roast, cut into 1/2-inch pieces
1/2 teaspoon salt, divided
1/2 teaspoon black pepper
2 cups fat-free, lower-sodium chicken broth
1/2 cup water
2 fresh thyme sprigs
1 fresh sage sprig
2 cups coarsely chopped onion
1/2 cup coarsely chopped carrot
6 garlic cloves, coarsely chopped
How to Make It
Place beans in a Dutch oven; cover with 6 cups boiling water. Let stand for 1 hour; drain.
Preheat oven to 325°.
Heat a Dutch oven over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Sprinkle pork evenly with 1/4 teaspoon salt and pepper. Add pork to pan; sauté for 6 minutes, turning to brown on all sides. Stir in beans, remaining 1/4 teaspoon salt, broth, and next 3 ingredients (through sage); bring to a boil. Cover and bake at 325° for 1 hour.
Heat a skillet over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add onion and carrot; sauté 4 minutes, stirring occasionally. Add garlic, and sauté 1 minute, stirring constantly. Stir onion mixture into bean mixture; bake at 325° an additional 1 1/2 hours or until beans are tender. Drain solids through a sieve over a bowl, reserving solids and cooking liquid. Skim fat from top of liquid; discard fat. Stir cooking liquid back into pork mixture.
Something is not right here. I followed the directions to a "T." When I went to add the onion/carrot mixture, the whole thing looked dry. I added an extra 1/2 cup water and 1 cup broth. When it was done, there was no draining, no liquid at all. The pork is fantastically tender, but it looks nothing like the picture at all.
Followed the recipe exactly and it turned out perfectly. This has such a unique but delicious flavor. Even my 12 year-old kept coming by while it was cooking because it smelled so good. Will definitely make again.
I made this is the crockpot and it was delicious. I didn't add any liquid to it at all. I cooked the roast on high for about 2 hours, then I added the beans and other spices (after soaking the beans for an hour), and cooked on high for anothter hour then switched to low for another 4 hours. It came out really really good. Everyone loved it and we will be making this one again in the crock pot of course.
I made this recipe pretty much exactly has directed, and it turned out perfectly, and it looked as pictured. I'm not sure what I did differently that I avoided the problems others had with it being too dry. I cook with dried beans a lot, and the thing about them is that the amount of liquid required to cook them depends on the age of the beans - the older the beans, the more liquid required. I covered my beans with cold water, brought it to a boil, took them off the heat, covered them, and sat them for the required hour. It was actually a little longer than that, because I didn't start the browning of my meat until that hour was about over. Also, I don't drain my beans. Instead of using the 1/2 cup fresh water, I used 1/2 cup of the bean liquid. Check your pot after about a half hour in the oven - if things start looking dry, just add more of the bean water or more broth. Anyway, it tasted wonderful, great comfort food. Dried beans have so much more flavor than canned!
I followed the recipe exactly, and I had the same problem with having to add more liquid. I ended up adding about 1 extra cup of broth, which made the dish rather salty for my taste and left little, if any, liquid from which to skim any fat. The basic taste was delicious, though! The recipe was at least 14 pts, so not sure how "light" I was cooking yesterday.
I also had to add more liquid than the recipe called for. Ended up adding a total of 4 cups of chicken stock to the dish. The dish was dry after the 1st hour in the oven. Also needs more seasoning. it is a very hearty dish. good comfort food.
After reading your reviews, I decided to keep the quantities of meat & vegetables but make changes. Cooked two strips of diced bacon and used 1tbs of the fat to skillet-brown 1/2 lb cubed pork. Baked that pork and 1/2 lb of fresh Polish sausage with the broth & herbs for an hour. Used same skillet to cook the veg and added all to the pork along with 3 cans of drained Great Northern beans & the reserved bacon. Baked again per recipe, stirring a couple times and adding more broth as needed. Ended up with a kinda quick cassoulet. Pretty good, but not what CL intended.
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