This is one of our favorite winter meals. I use my own herb blend (sage, rosemary & garlic) and rub the meat the night before, then brown it in the Dutch oven before braising. I also increase the beans to a full pound - I prefer cannelini or even great northerns to navy beans. I like to make this ahead of time, stir the meat into the beans, and let it sit in the refrigerator at least overnight, so I can skim some of the fat off the top. This sort of dish is always better reheated anyway. Leftovers, what doesn't get eaten for lunch, freeze well for a future supper.
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.
More From Cooking Light
- 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
- 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
- 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.
- Preheat oven to 275°.
- 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.
Only you will be able to view, print, and edit this note.Add Note