Pork Roast With White Beans and Cranberries

Submitted by kitchenslave03

"From Cooking Light; looks like a nice fall dinner. Prep time includes soaking the beans."

 

• Ready In: 11hrs
• Ingredients: 9
• Serves: 10-12

ingredients

• 1 lb dried navy beans, about 2 cups
• 5 lbs pork shoulder blade roast, trimmed
• 1 1⁄2 teaspoons kosher salt, divided
• 1⁄4 teaspoon pepper
• 2 tablespoons fresh sage, divided
• 1 1⁄2 cups shallots, sliced-about 8 medium
• 5 cups water
• 3 sprigs fresh sage
• 1⁄2 cup dried cranberries

directions

1. Sort and wash beans; place in a large Dutch oven.
2. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
3. Preheat oven to 350.
4. Sprinkle roast with 1 t salt and pepper.
5. Rub surface of roast with 4 t minced sage.
6. Heat a Dutch oven over med high heat.
7. Coat pan with cooking spray.
8. Add roast to pan; cook for 15 min, turning to brown on all sides.
9. Remove roast from pan.
10. Add shallots to pan; saute 3 min or til tender.
11. Return roast to pan.
12. Add remaining 1/2 t salt, beans, 5 cups water, and sage sprigs to pan; bring to a simmer.
13. Cover and bake at 350 for 2 hours. Add cranberries and bake another 30 min or til tender.
14. Remove sage sprigs; discard.
15. Remove roast from pan; shred meat with 2 forks.
16. Sprinkle with remaining minced sage.
17. Serve roast with bean mixture.

Reviews

[Beccamom]

This is a great recipe! I have made it twice and the second time, I did it in the crock pot. It turned out perfect both times.

 

[razzintaz]

Super yummy! The sage with the pork was perfect!! This didn't really need the beans or cranberries, and it cooked dry. I added water to save the beans. Very salty. Very tasty though. The pork was a huge hit, and those of us who like beans, used the gravy. LOVED the fresh sage, mine was cut from garden, washed and used. super good herbs