Pork and Herbed White Beans

Pork and Herbed White Beans Recipe
Photo: John Autry; Styling: Cindy Barr
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.


4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional 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


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


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.

Julianna Grimes,

Cooking Light

November 2010
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