White Beans W Pork Recipes

Steps:

• Place beans and baking soda in a large bowl. Add enough water to cover by 2 inches. Let soak, overnight, at room temperature.
• If using salt pork, bring a large saucepan of water to a boil over high heat. Add salt pork and cook for 10 minutes. Drain and let cool.
• Cut salt pork or pancetta into 1/2-inch cubes. Place in a medium saucepan and add enough water to cover by 1/2 inch. Bring to a simmer over medium heat. Add rosemary and continue cooking until tender, adding more water as necessary to keep meat covered by 1/4 inch, about 30 minutes for salt pork or 10 minutes for pancetta. Remove from heat and set aside.
• Drain beans and place in a medium saucepan. Add enough fresh water to cover by 2 inches. Bring to a simmer over medium-high heat and cook until tender, about 35 minutes, skimming any impurities that rise to the surface. Remove from heat and set aside.
• Heat oil in a large saucepan over medium-high heat. Add onion, garlic, prosciutto, and parsley; cook, stirring, until onion and garlic are lightly golden, about 8 minutes. Add tomatoes and cook until softened, about 5 minutes. Drain salt pork or pancetta and add to pan, along with beans and their cooking liquid. Bring to a simmer, skimming surface as necessary. Partially cover saucepan, reduce heat and gently simmer until beans are tender and salt pork is translucent, about 20 minutes.
• Drizzle with olive oil and season with salt; serve with bread.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic and sage and cook until the garlic is light golden and the sage is wilted, about 2 minutes. Add the onion, celery and carrot and season with salt and pepper. Cook, stirring occasionally, until almost tender, about 6 minutes. Add the pork, beans with their liquid and the chicken broth; bring to a boil. Reduce to a gentle simmer and cook until the vegetables are tender, about 5 minutes.
• Add the pasta and 1/2 cup cooking water to the bean mixture. Stir to combine, adding more cooking water as needed to thin the broth. Season with salt and stir in the parsley. Divide among bowls, drizzle with olive oil and season with pepper.

Steps:

• Season pork loin with salt and pepper. Mix chili powder, cumin, and onion powder together; sprinkle on all sides of the pork.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot. Cut pork loin in half to fit in the pot if necessary. Cook until browned on each side, about 5 minutes total. Remove and set aside.
• Pour beer into the pot and stir to deglaze, scraping up all the browned bits. Return pork loin to the pot. Place bay leaves on top. Pour cannellini beans, then salsa, on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Unlock and remove the lid. Slice pork, cut into chunks, or shred. Serve with the beans.

Steps:

• In a Dutch oven, brown pork in butter in batches. Remove and keep warm., In the same pan, saute onions and celery in butter until tender. Stir in the beans, broth, water, jalapenos, spices, garlic, salt, parsley, pork and, if desired, hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until pork is tender. , Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency. Sprinkle with cheese.

Steps:

• Preheat oven to 300 degrees. Drain the soaked beans in a colander and rinse them with cold running water. In a medium heavy casserole, combine the mustard, vinegar, ginger, brown sugar, onion and chicken stock. Whisk together until evenly blended and add the beans.
• Trim any tough outer skin from the salt pork and pork hocks and add them to the casserole, placing the bacon in the center and 1 hock on either side. Bake in the warm oven for 3 hours, or until the beans have absorbed most of the liquid and the remaining sauce is thick. Stir occasionally to keep the beans evenly moistened, and add up to 1 cup water if necessary to keep the beans from scorching. About 1 hour before the beans will be done, combine all the ingredients for the garnish in a small glass bowl and toss together well. Pull the meat off the bones, cut the bacon into chunks and serve each bowl garnished with a spoonful of the vegetable salsa.

Steps:

• Drain and rinse the soaked beans, then heat the oven to 350.
• Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the pork and brown well on all sides, about 10 to 12 minutes. Remove the pork from the pot, add the onion and sauté, stirring occasionally until translucent, 5 to 7 minutes. Add the garlic and sauté, stirring frequently, 1 minute.
• Add the pork, along with the beans, tomatoes, greens, mustard, salt and pepper and enough chicken stock to cover. Stir well and bring the mixture to a simmer.
• Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.

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.

Steps:

• Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion, bell pepper, and rosemary; season generously with salt and pepper. Cook, stirring frequently, until onion is golden brown, 6 to 8 minutes.
• In a small bowl, whisk together broth and tomato paste. Pour mixture into skillet; stir in beans. Simmer, stirring occasionally, until beans are coated evenly and sauce is thickened, 10 to 15 minutes.
• Meanwhile, generously season both sides of pork chops with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Cook pork (in 2 batches, if necessary) until just cooked through, 2 to 3 minutes per side. Serve on top of bean mixture.