Recipe by Erindipity
Adapted for OAMC from an October 2007 Cooking Light Recipe. Calories 391, Fat 11 g, Fiber 12.9 g. Weight Watchers Points 8. "An inexpensive cut of pork becomes rich and tender when braised. Creamy beans make the dish hearty and satisfying."
Top Review by 16Paws
I rubbed the pork with the garlic and spices and then marinated it with my foodsaver marinator accessory. Browned the pork before adding to the beans, deglazed the pan with some white wine and substituted 2 cups of the water with chicken broth. That said, this particular blend of spices is so different and tasty. No one spice jumps out at you but as a sum they all add so much to the dish. It smelled so good in the crockpot on a cold snowy day. DH described it as French Comfort Food. Definitely making this again. Thanks for sharing.
- 2 cups dried navy beans
- 1 tablespoon fresh sage, minced
- 2 teaspoons kosher salt
- 1 teaspoon ground fennel
- 8 garlic cloves, minced
- 2 1⁄2 lbs boneless pork shoulder, trimmed (Boston Butt)
- 4 cups water
- 2 bay leaves
Directions See How It's Made
- Sort and wash navy beans and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand for 8 hours.
- Drain beans. Place beans, 1 t sage, 1 t salt, 5 cloves of garlic and bay leaves in ziptop bag.
- Combine 2 t sage, 1 t salt, 1 t fenel seeds and 3 cloves of garlic. Rub mixture over pork.
- Place pork in a zip top bag.
- Place both bags in a larger bag labeled with directions.
- To serve: Thaw overnight in fridge.
- Place beans, pork and 4 cups of water in a slow cooker. Cook on HIGH 8 hours. Pull pork apart into chunks and serve with bean mixture.