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.