This rich dish balances sweet and tart flavors from the cranberries with savory notes from the pork and sage. Garnish each serving with a fresh sage sprig.
1 pound dried navy beans (about 2 cups)
1 (5-pound) pork shoulder blade roast, trimmed
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons minced fresh sage, divided
1 1/2 cups sliced shallots (about 8 medium)
5 cups water
3 fresh sage sprigs
1/2 cup dried cranberries
How to Make It
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
Preheat oven to 350º.
Sprinkle pork roast with 1 teaspoon salt and pepper. Rub surface of roast with 4 teaspoons minced sage. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add roast to pan; cook for 15 minutes, turning to brown on all sides. Remove roast from pan. Add sliced shallots to pan; sauté 3 minutes or until tender. Return roast to pan. Add remaining 1/2 teaspoon salt, beans, 5 cups water, and sage sprigs to pan; bring to a simmer. Cover and bake at 350° for 2 hours. Add dried cranberries to pan; bake an additional 30 minutes or until roast is tender. Remove sage sprigs; discard. Remove roast from pan; shred pork with 2 forks. Sprinkle with remaining 2 teaspoons minced sage. Serve roast with bean mixture.
This is the 1st recipe in an old CL "Cooking Class" article on pot roast & have meant to make this ever since that issue. Finally, last night we served a great roast & savory beans following the directions but changing some of the ingredients. Peeled four large cloves of garlic & added whole to the beans. Subbed salt-free chicken broth for the water. All else the same; think the end proportion of meat-to-beans was too high BUT very tasty. Pear & gorgonzola salad afterwards, dressed with apple cider viniagrette.
The recipe does not specify bone-in or boneless roast, so I (unwisely) chose bone-in. The meat was nowhere near done after 2 1/2 hours. I roasted it another hour before I was able to get the meat off the bone and shred it. It probably could have gone even longer. This recipe also needed a lot more salt. Not sure whether I would attempt it again.
The first time I made this I followed the recipe exactly. It was tasty but not spectacular. I now leave out the cranberries, add duck confit and it is an excellent dish reminiscent of cassoulet. It a favourite winter dish at our home.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!