Crockpot Tuscan Pork And Beans Recipes

SLOW-COOKED TUSCAN PORK WITH WHITE BEANS

Steps:

• 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.

CROCKPOT TUSCAN PORK AND BEANS RECIPE

Steps:

• Boil the beans for 10 minutes.
• Place the beans, broth, and bay leaves in a large slow cooker. Place the pork on top of the beans.
• Use a small food processor (or mortar and pestle) to grind the sage, salt, fennel, rosemary, garlic, and olive oil together into a paste.* Smear the paste all over the top of the pork.
• Cover the slow cooker and cook on high for 8-10 hours, until pork is tender and beans are cooked through. Gently shred the pork into chunks.
• Serve topped with freshly cracked black pepper and butter-toasted crusty bread. Drizzle on a splash of white wine vinegar if desired.

SLOW-COOKER ITALIAN PORK LOIN

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. Mix beans, onions, bell pepper, Italian seasoning, 1 tablespoon of the oil and 1 teaspoon of the salt in slow cooker.
• Rub pork loin with remaining 1 tablespoon oil, then rub in remaining 1 teaspoon salt. Heat 12-inch nonstick skillet over medium-high heat. Cook pork in hot skillet 3 to 5 minutes on both large flat sides or until browned. Transfer to slow cooker. Pour tomatoes over pork. Cover; cook on Low heat setting 3 to 4 hours or until pork is cooked through (145°F in center).
• Transfer pork to cutting board; let stand until cool enough to handle. Stir bean mixture in slow cooker; using slotted spoon, transfer to serving platter. Cut pork into 8 slices; place on top of bean mixture on platter, then top with mozzarella cheese. Cover platter with foil 3 to 5 minutes or until cheese melts. Remove foil; top with basil.

SLOW-COOKED PORK AND BEANS

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Top with onion. In a large bowl, combine the beans, barbecue sauce, brown sugar and garlic powder; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; shred with two forks. Return meat to slow cooker; heat through.

SLOW-COOKER TUSCAN TURKEY AND BEANS

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• In 3-quart saucepan, heat water to boiling over medium-high heat. Add navy beans. Reduce heat to medium-low; simmer uncovered 10 minutes. Drain; rinse with cold water. Place beans in slow cooker; add broth.
• Meanwhile, in medium bowl, stir together olive oil, 1/2 cup of the parsley, the Italian seasoning, garlic, 1/2 teaspoon of the salt and the pepper. Press mixture firmly onto turkey thighs. Place turkey on top of beans in slow cooker. Cover; cook on Low heat setting 7 to 9 hours or until beans are tender and turkey pulls apart easily with fork.
• Remove turkey from slow cooker. Increase heat setting to High. Stir green beans and remaining 1 teaspoon salt into slow cooker. Cover; cook 15 to 20 minutes or until vegetables are hot. Meanwhile, remove turkey from bones. To serve, place bean mixture in shallow bowls; top with turkey, and sprinkle with remaining parsley.

TUSCAN BEANS AND PORK CHOPS

Steps:

• Season the pork chops with salt, pepper and garlic powder. Heat the oil in a dutch oven or large saucepot. Cook the pork chops in the oil for 12-15 minutes or until browned on both sides, turning once. Transfer to a dish.
• In the same pot, add the beans with their liquid, hot sauce and the dried thyme leaves and stir to combine. Return the pork chops to the pot.
• Heat to a boil, then reduce the heat to medium-low and simmer, covered, for 10 minutes or until the pork chops are no longer pink near the bone. Garnish with fresh chopped parsley, if desired.