Cannellini with Pork and Rosemary |
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Prep Time: 20 Minutes Cook Time: 130 Minutes |
Ready In: 150 Minutes Servings: 12 |
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Few can resist this soup-stew of tender cannellini beans, silken pork shoulder, tomatoes, and herbs. We give the cherry tomatoes a little extra love in the oven to boost their flavor before we stir them into the beans. Rosemary is a natural in this dish, but its the generous amount of parsley added at the end thats the real revelation. The herb adds a zesty top note to the beans. Simple side dishesgarlic bread, a green saladcomplete the picture. Ingredients:
2 pounds dried white beans, such as cannellini or great northern (4 3/4 cups), picked over and rinsed |
5 pounds boneless pork shoulder, trimmed and cut into 11/2-inch pieces |
4 quarts water |
2 turkish bay leaves or 1 california |
1 teaspoon dried oregano |
2 medium onions, chopped |
3 tablespoons finely chopped garlic |
4 teaspoons finely chopped rosemary |
1 1/2 pounds cherry tomatoes, halved |
2 tablespoons olive oil |
1 teaspoon sugar |
6 cups flat-leaf parsley (from 3 bunches), very coarsely chopped |
accompaniment: extra-virgin olive oil for drizzling |
Directions:
1. Soak beans: Combine beans with enough water to cover by 2 inches in a 4-to 5-quart pot. Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, while you cook the pork.
2. Cook pork while beans soak: Bring pork and water (4 quarts) to a simmer in an 8-to 10-quart heavy pot. Skim any foam, then add bay leaves and oregano. Simmer, uncovered, 1 1/4 hours.
3. Cook beans and roast tomatoes Drain beans and add to pork mixture along with onions, garlic, rosemary, and 1 tsp each of salt and pepper. Simmer, uncovered, stirring occasionally, until beans are just tender, 35 to 45 minutes.
4. While beans simmer, preheat oven to 475°F with rack in upper third. Toss tomatoes with oil and spread out, cut sides up, in a large 4-sided sheet pan. Stir together sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and sprinkle over tomatoes. Roast until tomatoes begin to shrivel and caramelize on bottom, about 45 minutes.
5. Finish Stew: When beans are tender, scoop out about 4 cups beans with a slotted spoon and coarsely mash.
6. Return mashed beans to stew along with tomatoes, parsley, and 1 teaspoon salt and simmer 3 minutes. Discard bay leaves and season stew with salt and pepper.
7. Cooks' note: Stew can be made 3 days ahead and chilled (covered once cool). Reheat gently, adding a little water if necessary.
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