November 27, 2011

Tuscan Pork and Beans

Long ago I had Tuscan beans at a restaurant and I really liked them. On and off thru the yrs. I would search for recipes and end up never making them. Recently someone gave me several bags of dried beans so I figured I need to find some good bean recipes to use these up. I took a couple of recipes and bit of this and that and tweaked it to make it my own. I decided that I wanted to make a one pot meal sort of like a cassoulet.

I will say this, all I found in my freezer right now was a center cut boneless pork roast. I thought this would work good since it had a nice layer of fat on it. While this turned out yummy, the pork is dry. Next time I will use a fattier piece of pork. I say that because on this pork roast was a few of the darker meat pieces and they were excellent, not dry. Also I think Ill make the beans a bit soupier. I didn't add more water when I put the spinach in and I think it would have been better with another cup of that or stock.

After all tho it was an excellent experiment
and one Ill be making again. My bf says he would love these leftovers in a tortilla. While I know its Italian, I agree with him. I also think just the beans alone would be incredible to serve with other meals. 


 Tuscan Pork and Beans Makes about 4 servings.

2c. dried white beans
5-6c. water
Half a head of garlic, peeled
Two nice sage branches
1/4c. extra virgin olive oil
1 (15oz.) can tomatoes with juice
2c. chicken broth

Preheat oven to 350 degrees. Mix all together in a large dutch oven and bring to a boil. Meanwhile.......


About 3lbs. of pork, either butt or country ribs as long as its got fat and marbling
Salt, pepper, garlic powder
Oil
1/2c. white wine



 Sprinkle pork with S, P and garlic powder and rub in all over. Heat a bit of oil in a pan and brown pork well. Remove and put in pot with bean mix. Pour wine into pan that had the pork in it to deglaze. Pour deglazing liquid into bean pot too. 

 When pot is boiling, put in oven to bake. Stir occasionally till beans are done and liquid is absorbed, about 2 1/2-3hrs.  When beans are done add about a half of a lb. bag of frozen spinach. You could add some fresh if you have it around. It doesn't take much to cook it.  Cook about another half hr.

You may need to add more liquid to this as it cooks. My beans were done but a bit al dente so if I had more time I would have done this.

4 comments:

Calming Scents said...

this looks sooo good! I havnet been around in a long time, but I'm coming back! I am newly diagnosed with breast cancer-i have alot of living to do now. Hope to see you around more. I've always enjoyed your recipes!

Storybook Woods said...

Oh this is our fav. kind of meal. The only beans my hubby will eat is cannellini beans (they are thin skinned and soft). I make them this way all the time but have never added the tomatoes. I will try that, thank you. Clarice

seanymph said...

Actually that is the kind of beans I used, cannellini but dried. I should have been more specific in the recipe but ....you really could use whatever you have around if you have to. :)

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