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.

How to Make It

Step 1

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

Step 2

Preheat oven to 325°.

Step 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.

Step 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.

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