Slow Cooked Tuscan Pork With White Beans Recipes

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CROCKPOT TUSCAN PORK AND BEANS RECIPE



Crockpot Tuscan Pork and Beans Recipe image

The holy grail of comfort food: Crockpot Tuscan Pork and Beans. Comforting to eat, and comfortable to make; your slow cooker does ALL the work!

Provided by The Wanderlust Kitchen

Categories     Main Dish

Time 8h10m

Number Of Ingredients 11

1 pound dried Navy beans (rinsed and picked over for debris)
1 quart 4 cups low sodium chicken broth
2 bay leaves
2 1/2 - 3 pounds boneless pork shoulder (Boston butt)
4 large leaves fresh sage
1 tablespoon sea salt
1 teaspoon whole fennel seeds
1 teaspoon dried rosemary
5 garlic cloves (peeled)
1 tablespoon extra virgin olive oil
Fresh cracked pepper (butter-toasted crusty bread, and white wine vinegar for serving (optional))

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.

Nutrition Facts : ServingSize 1 serving, Calories 608 kcal, Carbohydrate 18 g, Protein 45 g, Fat 39 g, SaturatedFat 14 g, Cholesterol 154 mg, Sodium 1043 mg, Fiber 6 g, Sugar 1 g, UnsaturatedFat 22 g

SLOW-COOKED TUSCAN PORK WITH WHITE BEANS



Slow-Cooked Tuscan Pork With White Beans image

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."

Provided by Erindipity

Categories     Stew

Time 16h20m

Yield 8 serving(s)

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 540.4, Fat 29.5, SaturatedFat 10, Cholesterol 100.7, Sodium 538.2, Carbohydrate 32.9, Fiber 13, Sugar 2, Protein 35.5

SLOW-COOKER PORK SHOULDER WITH WHITE BEANS



Slow-Cooker Pork Shoulder with White Beans image

You've been planning for sweets, scares and shivers...but there's also a hearty way to kick off the week of Halloween. Our slow cooker pork and white beans is a great dish to plan ahead for, when time is little and the week holds a lot. It's comforting and the best way to kick Halloween into gear, knowing that from here on out it's fast-paced feasting all week long. You'll love the rich flavors that only pork shoulder and beans can give you, so be sure to bookmark this recipe because it's not the last time you'll make it.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h45m

Yield 8

Number Of Ingredients 11

3 lb boneless pork shoulder roast, trimmed of visible fat
2 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon black pepper
3 cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
6 cloves garlic, coarsely chopped
2 tablespoons finely chopped fresh sage
1/2 cup grated Parmesan cheese (2 oz)
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/4 cup honey
2 tablespoons balsamic vinegar

Steps:

  • Spray 5-quart slow cooker with cooking spray.
  • Rub pork with oil, then salt and pepper. Heat 10-inch nonstick skillet over medium-high heat; brown pork in skillet 2 to 3 minutes on each side. Transfer to slow cooker.
  • Meanwhile, in medium bowl, mix beans, garlic and sage. Pour into slow cooker around pork. Cover and cook on Low heat setting 7 to 8 hours.
  • Turn off slow cooker. Carefully transfer pork to large cutting board. When cool enough to handle, shred pork with 2 forks; discard fat and cartilage.
  • Meanwhile, drain bean mixture in colander set over large bowl; reserve cooking liquid. Return beans to slow cooker. Mash beans with wooden spoon or potato masher, adding 3 to 6 tablespoons reserved liquid to desired consistency. Stir in cheese and 2 tablespoons of the parsley.
  • In large bowl, beat honey and vinegar with whisk. Stir in shredded pork. Serve bean mixture with shredded pork; top with remaining 2 tablespoons parsley.

Nutrition Facts : Calories 610, Carbohydrate 45 g, Cholesterol 110 mg, Fat 4, Fiber 9 g, Protein 51 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 10 g, TransFat 0 g

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