Rating: 3 stars
8 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 5
  • 1 star values: 0

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.

Julianna Grimes
Recipe by Cooking Light November 2010

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

Yield:
4 servings (serving size: 1 1/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place beans in a Dutch oven; cover with 6 cups boiling water. Let stand for 1 hour; drain.

    Advertisement
  • Preheat oven to 325°.

  • 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.

  • 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.

Nutrition Facts

559 calories; fat 19.6g; saturated fat 5.6g; mono fat 10.4g; poly fat 2.1g; protein 51.7g; carbohydrates 43.5g; fiber 10.6g; cholesterol 129mg; iron 7.6mg; sodium 631mg; calcium 164mg.
Advertisement