Pork and Herbed White Beans

Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Although this dish takes a while to make, the majority is hands-off cooking time. You can easily prepare these pork and beans on the weekend and reheat during the week.

By TJ Lombard
Advertisement

Ingredients

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

Directions

  • Place beans in a large bowl and cover with 6 cups boiling water. Soak for 1 hour; drain.

    Advertisement

  • Heat oil in a large pot over medium heat. Add pork, season with salt and pepper, and cook until brown, 5 to 10 minutes. Transfer pork to a plate.

  • Add onion and carrots to the pot; cook until softened, about 5 minutes. Add garlic and cook until aromatic, about 1 minute. Add sage and thyme; stir to combine.

  • Return pork to the pot. Add soaked beans. Add broth and bring to a boil. Reduce heat to low, cover, and simmer until beans are tender, about 2 hours.

Cook's Note:

Normally I don't cover soup when I make it, but I think it's important for this one so it doesn't reduce too much.

Nutrition Facts

Per Serving:
265 calories; 8.3 g total fat; 39 mg cholesterol; 641 mg sodium. 25.5 g carbohydrates; 21.9 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

G Hofmann
Rating: 4 stars
05/08/2019
Here's the thing... I had leftover shoulder roast that I needed to use and not a lot of time to cook so I adapted the recipe to use the pork and organic canned cannelinis. Except for the 2 main ingredients:) I stuck to the recipe and the result was fantastic! Very flavorful in about half an hour plus some simmering. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
G Hofmann
Rating: 4 stars
05/08/2019
Here's the thing... I had leftover shoulder roast that I needed to use and not a lot of time to cook so I adapted the recipe to use the pork and organic canned cannelinis. Except for the 2 main ingredients:) I stuck to the recipe and the result was fantastic! Very flavorful in about half an hour plus some simmering. Read More
Kim
Rating: 5 stars
02/22/2019
This is a very simple but delicious meal. Very easy to put together. Only thing I would do differently next time is maybe add in some additional dried herbs while the soup is cooking or wait until closer to the end of cooking to add in more fresh herbs. Other than that I really enjoyed this especially served with some crusty bread! (Sprinkled some green onions on top just for a garnish.) Sometimes simple is better and this dish is proof of that. Thank you for the recipe Read More
G Hofmann
Rating: 4 stars
05/08/2019
Here's the thing... I had leftover shoulder roast that I needed to use and not a lot of time to cook so I adapted the recipe to use the pork and organic canned cannelinis. Except for the 2 main ingredients:) I stuck to the recipe and the result was fantastic! Very flavorful in about half an hour plus some simmering. Read More
Advertisement
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 04/02/2020