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

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.

Recipe by Cooking Light October 2007


Recipe Summary test

8 servings (serving size: about 3 ounces pork and 1 cup bean mixture)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

391 calories; calories from fat 25%; fat 11g; saturated fat 3.6g; mono fat 4.7g; poly fat 1.6g; protein 39.6g; carbohydrates 32.7g; fiber 12.9g; cholesterol 95mg; iron 4.7mg; sodium 584mg; calcium 109mg.