Slow-Cooked Tuscan Pork with White Beans

An inexpensive cut of pork becomes rich and tender when braised. Creamy white beans make the dish hearty and satisfying. If you prefer to use an electric slow cooker to prepare this Tuscan-inspired meal, just combine presoaked beans and remaining ingredients in cooker; cover and cook on HIGH for eight hours.

Yield: 8 servings (serving size: about 3 ounces pork and 1 cup bean mixture)
Cost per Serving: $1.08
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 391
  • Calories from fat: 25%
  • Fat: 11g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.6g
  • Protein: 39.6g
  • Carbohydrate: 32.7g
  • Fiber: 12.9g
  • Cholesterol: 95mg
  • Iron: 4.7mg
  • Sodium: 584mg
  • Calcium: 109mg

Ingredients

  • 2 cups dried navy beans
  • 1 tablespoon minced fresh sage, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground fennel seeds
  • 8 garlic cloves, minced and divided
  • 2 1/2 pounds boneless pork shoulder (Boston butt), trimmed
  • 4 cups water
  • 2 bay leaves

Preparation

  1. Sort and wash navy beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand for 8 hours. Drain the beans.
  2. Preheat oven to 275°.
  3. Combine 2 teaspoons sage, 1 teaspoon salt, 1 teaspoon ground fennel seeds, and 3 minced garlic cloves. Rub sage mixture over pork. Place pork, navy beans, remaining 1 teaspoon sage, remaining 1 teaspoon salt, remaining 5 minced garlic cloves, 4 cups water, and bay leaves in Dutch oven, and bring to a boil. Cover and bake at 275° for 4 hours or until pork is very tender. Discard bay leaves. Pull pork apart into chunks, and serve with bean mixture.
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