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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Pork and Herbed White Beans

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.

Cooking Light NOVEMBER 2010

  • Yield: 4 servings (serving size: 1 1/4 cups)
  • Cost Per Serving:$2.37

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

Preparation

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.

Nutritional Information

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
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Pork and Herbed White Beans recipe

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