Prep 20 mins
Cook 16 hrs
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."
- 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
- 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.
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.
My family loved this recipe! It was so easy to put together and pop in the freezer. Great for the crock pot. Thank you!
I am so glad that I finally around got to making this recipe. I took a lot of liberties with it, but I think they helped the final result. The texture of the meat and beans was amazing. Th meat was fall apart tender, while still retaining a nice porky flavor. The beans were creamy, velvety, and delicious. Even my 4 year old niece liked this dish! So my changes- first, I wanted to make this same day instead of OAMC. So I took the salt, fennel seed, garlic, and sage, and made a paste in a morter and pestle, which I spread over the meat and let sit for about 20 minutes, to approximate the marinating that this would get while thawing according to the original recipe. Then, I seared the roast, and deglazed the pan with vermouth, which I substituted for part of the water called for. For the rest of the water, I substituted vegetable broth for additional flavor. I also added a 1/2 teaspoon of dried summer savory, since it has such an affinity with beans. I'm not sure whether it helped, but I want to be true to what I did. The last change I made was cooking time- 8 hours on high just seemed too long to me. I started on high, but after 3 hours, my crock pot was boiling, so I turned it to low for the remaining 5 hours. I loved the result. This is a definite make again, hopefully soon! Thanks for posting a wonderful, easy, comforting recipe.