Made some modifications and put it in my crock pot. Brothy and very good. Made the modifications after reading reviews.I will make it again. Very filling.
Pork and Herbed White Beans
Photo: John Autry; Styling: Cindy Barr
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Amount per serving
- Calories: 559
- Fat: 19.6g
- Saturated fat: 5.6g
- Monounsaturated fat: 10.4g
- Polyunsaturated fat: 2.1g
- Protein: 51.7g
- Carbohydrate: 43.5g
- Fiber: 10.6g
- Cholesterol: 129mg
- Iron: 7.6mg
- Sodium: 631mg
- Calcium: 164mg
- 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.
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