Cannellini with Pork and Rosemary

Cannellini with Pork and Rosemary

Info

Rating
Calories
753.0
Protein
52.0
Sodium
169.0
Fat
37.0

Description

Few can resist this soup-stew of tender cannellini beans, silken pork shoulder, tomatoes, and herbs. We give the cherry tomatoes a little extra love in the oven to boost their flavor before we stir them into the beans. Rosemary is a natural in this dish, but it’s the generous amount of parsley added at the end that’s the real revelation. The herb adds a zesty top note to the beans. Simple side dishes—garlic bread, a green salad—complete the picture.

Ingredients

2 pounds dried white beans, such as cannellini or Great Northern (4 3/4 cups), picked over and rinsed
5 pounds boneless pork shoulder, trimmed and cut into 1½-inch pieces
4 quarts water
2 Turkish bay leaves or 1 California
1 teaspoon dried oregano
2 medium onions, chopped
3 tablespoons finely chopped garlic
4 teaspoons finely chopped rosemary
1 1/2 pounds cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon sugar
6 cups flat-leaf parsley (from 3 bunches), very coarsely chopped
Accompaniment: extra-virgin olive oil for drizzling

Directions

  1. Combine beans with enough water to cover by 2 inches in a 4-to 5-quart pot. Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, while you cook the pork.
  2. Bring pork and water (4 quarts) to a simmer in an 8-to 10-quart heavy pot. Skim any foam, then add bay leaves and oregano. Simmer, uncovered, 1 1/4 hours.
  3. Drain beans and add to pork mixture along with onions, garlic, rosemary, and 1 tsp each of salt and pepper. Simmer, uncovered, stirring occasionally, until beans are just tender, 35 to 45 minutes.
  4. While beans simmer, preheat oven to 475°F with rack in upper third. Toss tomatoes with oil and spread out, cut sides up, in a large 4-sided sheet pan. Stir together sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and sprinkle over tomatoes. Roast until tomatoes begin to shrivel and caramelize on bottom, about 45 minutes.
  5. When beans are tender, scoop out about 4 cups beans with a slotted spoon and coarsely mash.
  6. Return mashed beans to stew along with tomatoes, parsley, and 1 teaspoon salt and simmer 3 minutes. Discard bay leaves and season stew with salt and pepper.

Tags

    Soup/Stew Bean Pork Dinner Rosemary Fall Winter Family Reunion Potluck Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
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