Becky Luigart-Stayner
Yield
13 servings (serving size: about 3 ounces roast and 1/2 cup beans)

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.

How to Make It

Step 1

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.

Step 2

Preheat oven to 350º.

Step 3

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.

Ratings & Reviews

carolfitz's Review

sosume
November 21, 2013
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.

seattlecookie's Review

RhubarbPie
October 18, 2012
great fall recipe. I add a bit of garlic, double the cranberries and cook at a lower temp (300) for around 4 hours! My family loves it!

RhubarbPie's Review

carolfitz
November 03, 2011
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.

sosume's Review

seattlecookie
December 28, 2008
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.