This is my Italian version of pork and beans. As you know, beans and greens are very popular for New Year's in the south, and they say if you eat them, you'll have a very prosperous new year. No guarantees, but it's not going to hurt!

Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Grind salt, black pepper, cumin, rosemary, fennel, red pepper flakes, and oregano to a coarse powder using a mortar and pestle. Add 2 cloves garlic and mash to a paste. Mix in brown sugar, wine vinegar, and 1 tablespoon olive oil; stir until paste is thoroughly combined.

  • Place pork chunks into a large roasting pan and spoon paste over meat; toss until meat coated.

  • Bake pork in the preheated oven for 1 hour; flip pork chunks and continue cooking until outside of meat has a browned crust, about 30 more minutes. Set aside and keep warm.

  • Pour 1 tablespoon olive oil into a skillet, place over medium heat, and add 2 sliced cloves of garlic; cook until garlic begins to sizzle, 1 minute. Stir beans into skillet and season with salt and red pepper flakes to taste; cook and stir until beans are heated through and coated with oil, 3 to 4 minutes. Pour in lemon juice and chicken stock and bring to a simmer. Mix arugula leaves into bean mixture and cook just until leaves are bright green, about 1 minute. Turn off heat and let mixture stand to allow arugula to wilt, about 1 more minute.

  • Place wilted arugula into the bottom of a serving bowl and top with beans and a chunk of caramelized pork; drizzle juices over meat to serve.

Nutrition Facts

511 calories; protein 34.8g 70% DV; carbohydrates 16.4g 5% DV; fat 33.5g 52% DV; cholesterol 119mg 40% DV; sodium 1029.7mg 41% DV. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/15/2017
This meal was absolutely fabulous and super simple to make, would be great for company because it is so low maintenance. I trimmed most of the fat from the pork chunks to make it a little more healthy. I skipped the fennel, husband isn't a fan, but included everything else. While I wish I had a mortar and pestle to make the paste, sadly I don't (yet) so I could only stir all the rub ingredients together. Good news, it turned out better than fine. I wasn't sure my husband and 2 teenage boys would like the beans and greens, I think it is safe to say they were a hit since I had to make another batch to go with their second helping of pork - they devoured 4 cans of beans! I considered subbing spinach and glad I didn't. The best bites included the pork, beans and greens altogether. We drizzled some of the pork juice on top, was soooo good. Only thing I would do different next time is serve it with some warm crusty bread (and butter) - still mad at myself for forgetting to buy a loaf. Make this, you won't be disappointed. This might actually be my all time favorite allrecipes.com meal. I also just found my new go to method for cooking roasts, beats the crock pot everyday. Read More
(3)
24 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/22/2015
Perfect! Read More
(3)
Rating: 5 stars
01/15/2017
This meal was absolutely fabulous and super simple to make, would be great for company because it is so low maintenance. I trimmed most of the fat from the pork chunks to make it a little more healthy. I skipped the fennel, husband isn't a fan, but included everything else. While I wish I had a mortar and pestle to make the paste, sadly I don't (yet) so I could only stir all the rub ingredients together. Good news, it turned out better than fine. I wasn't sure my husband and 2 teenage boys would like the beans and greens, I think it is safe to say they were a hit since I had to make another batch to go with their second helping of pork - they devoured 4 cans of beans! I considered subbing spinach and glad I didn't. The best bites included the pork, beans and greens altogether. We drizzled some of the pork juice on top, was soooo good. Only thing I would do different next time is serve it with some warm crusty bread (and butter) - still mad at myself for forgetting to buy a loaf. Make this, you won't be disappointed. This might actually be my all time favorite allrecipes.com meal. I also just found my new go to method for cooking roasts, beats the crock pot everyday. Read More
(3)
Rating: 5 stars
07/19/2017
this recipe was amazing! I used spinach instead of arugula and used 2 cans of beans Read More
(2)
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Rating: 5 stars
11/15/2015
I used a combo of escarole & arugula. And used A LOT more greens since they cook down so much. This was delicious and the family loved it! Read More
(2)
Rating: 5 stars
11/02/2019
I loved everything about this and couldn’t decide it my favorite part was the beans, greens, or pork! I made the pork again, the exact same ingredients—sans beans and greens—as my greens had went bad, but prepared it in a slow cooker and it came out in that pulled pork texture. It had a texture that the kids preferred. But for company, the chunks are definitely better. I will alternate how I make it. Read More
(1)
Rating: 5 stars
01/03/2017
Simple and DELICIOUS! Pork had lovely flavor and greens were bright and flavorful. Absolutely loved it will make it again. Read More
(1)
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Rating: 5 stars
02/19/2020
Made exactly as written and it came out amazingly good! So simple to make and transformed this cheaper cut of meat into a juicy and flavorful show stopper. Thank you for this recipe! Read More
(1)
Rating: 5 stars
05/08/2020
This is one of my favorite pork dishes to make since preparation is so simple and the ingredients are readily available with the exception of the AARP Arugula. My grocery store only stocks Baby Arugula, unfortunately. I have made this a few times now, and it never fails. Very flavorful and feels light, somehow. Baby Arugula works just fine, but I've made this with shredded Collard Greens and also Kale and it was still great. At this point I actually prefer it with Collard Greens. Thank you for sharing this recipe, Chef John! Read More
Rating: 5 stars
08/28/2017
This was SO good. My local store did not have arugula (mature or baby...) so instead I made some of Chef John's creamed spinach to go under the beans and meat. It was delicious. This made enough meat to have leftovers tonight and the flavor was maybe even better. Meat is still moist but with the au jus spooned over it that gets created in the initial bake it is even better. Try this one out - you will not be disappointed. Read More
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