This was a delightfully different rendition of pork and beans! Very good!
The original recipe, from La Cucina Italiana magazine, called for cranberry beans, which I couldn't find. I substituted 15 bean mix.
To find the ingredients, shop your local Meijer.
Beans
- 1/3 cup dried cranberry beans
- 1 small carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 1 garlic clove, chopped
- 1 bay leaf
Pork
- olive oil
- 1 1/2 lbs boneless pork shoulder, cut into 2-inch pieces
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 garlic clove, chopped
- 2 cups dry white wine
- 1 T unsalted butter
- sea salt to taste
- black pepper to taste
- finely chopped fresh parsley
- pinch of dried thyme for garnish
- FOR BEANS: Rinse beans; combine with carrot, celery, garlic and bay leaf in a large saucepan and cover with water by 3 inches. Soak for 8 hours or overnight.
- FOR PORK: Heat a little oil in a large wide heavy pot or Dutch oven over medium-high heat. Add half of the pork and cook, turning, til browned all over, about 5 minutes. Transfer pork to a plate. Brown remaining pork.
- Return pork to pot along with carrot, celery, garlic, wine and 1 cup water. Bring to a very gentle simmer, cover and cook, 1 hour. Meanwhile, place saucepan with beans over medium heat and bring liquid to a simmer. Reduce to a bare simmer and cook until beans are tender, about 45 minutes, then drain and set aside. Remove and discard bay leaf.
- Remove lid from pork, increase to a simmer and cook until liquid is reduced to about 1/4 cup, 30 to 40 minutes.
- Add beans, butter, 1/4 teaspoon salt and 1/4 teaspoon pepper to pork. Cook for 2 minutes, stirring constantly and scraping bits from bottom of pot.
- Serve garnished with parsley and thyme.
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