Slow-Cooked Tuscan Pork with White Beans

Name: Slow-Cooked Tuscan Pork with White Beans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 1 kilograms boneless pork shoulder (Boston butt), trimmed; 473 milliliters dried navy beans; 1 teaspoon ground fennel seeds; 1 Tbsp minced fresh sage, divided; 8 garlic cloves, minced and divided; 2 teaspoons kosher salt, divided; 946 milliliters water

Slow-Cooked Tuscan Pork with White Beans might be a good recipe to expand your main course recipe box. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 361 calories, 44g of protein, and 6g of fat. Head to the store and pick up bay leaves, garlic cloves, sage, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

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.

Ingredients you will need

Navy Beans

Beans

Water

Equipment you will use

Dutch Oven

Drain the beans.

Ingredients you will need

Beans

Preheat oven to 27

Equipment you will use

Oven

Combine 2 teaspoons sage, 1 teaspoon salt, 1 teaspoon ground fennel seeds, and 3 minced garlic cloves. Rub sage mixture over pork.

Ingredients you will need

Whole Garlic Cloves

Ground Fennel

Seeds

Pork

Sage

Salt

Dry Seasoning Rub

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.

Ingredients you will need

Whole Garlic Cloves

Bay Leaves