White beans and pork takes a long time to cook, so it's best to cook it in advance and freeze it. That way, all you have to do on the day you want to eat it is toss it in a pot and reheat it. This recipe calls for use of a Dutch oven, but could also be cooked in a slow cooker. Set the slow cooker to High heat and cook it for 4 to 6 hours, or until the beans have softened to your liking.
White Beans & Pork Recipe
Servings: 6 to 8 servings Prep Time: 2 hours, 20 minutes Cook Time: 3 to 4 hours
1 1/2 pounds pork roast, cubed
2 cups chicken stock
2 cups white beans
1 large onion, chopped
2 carrots, chopped
5 garlic cloves, minced
8 cups water
3 sprigs of fresh thyme (or a tablespoon of dried thyme)
1/2 teaspoon sage Sea salt and black pepper, to taste
2 tablespoons olive oil
- Add the water to a Dutch oven over Medium-High heat. Bring the water to a boil. Turn off the heat and add the beans to the oven. Let them sit for an hour before draining the water away from the beans.
- Add the olive oil to a skillet over Medium-High heat. Brown the cubed pork on all sides. Add the onions to the skillet and cook until they start to turn translucent. Dump the contents of the skillet into the Dutch oven.
- Preheat oven to 350 degrees F.
- Add the rest of the ingredients to the Dutch oven. Cover the Dutch oven. Place it in the oven and bake the beans for 1 hour. Skim away the fat from the surface and give the beans a good stir. Bake for an additional 2 to 3 hours, or until the beans are soft and the pork is cooked all the way through.
- Season with additional salt and pepper, if necessary.
- Allow the beans to cool until they can be handled. Divide the contents of the Dutch oven up into meal-sized freezer bags. Place the bags into the fridge to finish cooling. Transfer them to the freezer once they're cool. ]