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Pork and Herbed White Beans

Photo: John Autry; Styling: Cindy Barr
Yield 4 servings (serving size: 1 1/4 cups)
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.

Ingredients

  • 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

Nutrition Information

  • calories 559
  • fat 19.6 g
  • satfat 5.6 g
  • monofat 10.4 g
  • polyfat 2.1 g
  • protein 51.7 g
  • carbohydrate 43.5 g
  • fiber 10.6 g
  • cholesterol 129 mg
  • iron 7.6 mg
  • sodium 631 mg
  • calcium 164 mg

How to Make It

  1. Place beans in a Dutch oven; cover with 6 cups boiling water. Let stand for 1 hour; drain.

  2. Preheat oven to 325°.

  3. 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.

  4. 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.