PORK BELLY WITH CANNELLINI BEANS
Tender pork belly with crispy golden skin is paired with creamy cannellini beans and a zesty green sauce.
Provided by Deborah Mele
Categories Meat - Pork
Time P1DT5h30m
Number Of Ingredients 17
Steps:
- Score the skin of the pork belly with a sharp knife and place in a shallow dish.
- Rub the salt over the belly along with the garlic and half the rosemary.
- Cover with plastic wrap and refrigerate overnight.
- The next day, rinse the salt off the pork and pat dry.
- Preheat oven to 325 degrees F.
- Cover with foil and roast in the oven for 4 hours.
- Let pork cool, then remove fat and cool completely, reserving some of the fat for later.
- Weight the pork down with a plate and a heavy can and refrigerate for at least 2 hours.
- While the pork is in the refrigerator prepare the green sauce by pureeing the parsley, anchovy, capers, lemon zest and juice, and olive oil until blended.
- Taste and season with salt and pepper. (Be careful with the salt as the anchovy and capers ate salty!)
- For the beans, in a heavy saucepan or skillet, heat the olive oil until simmering and then add the rosemary and garlic.
- Cook for a minute and then stir in the beans.
- Cook just until warmed through then set aside.
- Preheat oven to 425 degrees F.
- Take the pork belly from the refrigerator and cut into 1-inch slices.
- Heat 1/4 cup of the reserved fat in a heavy ovenproof skillet, and place the pork belly skin side down in the pan.
- Return the pork belly to the oven until it is heated through and the skin is crispy.
- Divide the beans into four individual shallow bowls, top with the pork belly slices, and then drizzle with the green sauce.
- Serve immediately and enjoy!
MEXICAN PORK AND BEANS
Steps:
- Begin by removing the chorizo from their casings. Set a medium saucepan over medium heat and coat with a little canola oil. Add the chorizo and use a spoon to break up the pieces into smaller chunks. Add the garlic and jalapeno. Allow the chorizo to cook and render for 4 to 5 minutes. When the oil is fragrant and red from the chorizo spices, add the cumin and black beans (including the liquid from one of the cans). Add 1/2 cup water, bring to a simmer and cook for 15 minutes to allow the flavors to come together. Add the lime juice and season with salt and pepper.
- Serve the beans in a large bowl garnished with crumbled Cotija cheese and chopped cilantro.
PORK CHOPS WITH WHITE BEANS
These pork chops are bathed in a chicken-broth-based sauce and given a fiber boost with the cannellini beans.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 395 g, Fat 22 g, Fiber 4 g, Protein 26 g
PORK AND BEANS WITH GARLIC AND GREENS
Like other commonplace ingredients, beans too often fail to get their culinary due. Prepared with a little care, they can be as good in their own way as caviar, with subtly distinct, satisfyingly earthy flavors and a texture perfectly pitched between tenderness and chew. This recipe provides a classy twist on the typical view of pork and beans and even includes the use of that ubiquitous green, kale.
Provided by John Willoughby
Categories project, side dish
Time 3h
Yield 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 502, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 15 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 907 milligrams, Sugar 6 grams, TransFat 0 grams
PORK TENDERLOIN AND BEANS
I just made this recipe. It is sitting on the stove as we speak and it smells and tastes so good. The recipe originally called to simmer the pork, tomato sauce, water, onions and garlic for a half an hour. This really over cooked the pork in my opinion. Especially when coupled with the second simmer so I adjusted the simmer time down. You'll want to watch it so it is down to your likeing. Next time I make this recipe I will cube rather than strip the pork (what!!! Naked Pork!!!!). I love pinto beans so that's what I used. I am sure you could use any can of beans you like.
Provided by Budgiegirl
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Brown pork in oil.
- Add onions and garlic.
- Stir in tomato paste and water.
- Cover and simmer 15 minutes.
- Add beans and spices, simmer 5 minutes. Serve over hot rice.
PORK CASSOULET
Perfect for using up stray bits and pieces from the fridge, this pork and bean stew is rich, warming and cheap to prepare
Provided by Jack Monroe
Categories Dinner, Main course, Supper
Time 2h45m
Number Of Ingredients 16
Steps:
- Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.
- Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.
- Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.
Nutrition Facts : Calories 501 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 2.1 milligram of sodium
CANNELLINI WITH PORK AND ROSEMARY
Provided by Maggie Ruggiero
Categories Soup/Stew Bean Pork Dinner Rosemary Fall Winter Family Reunion Potluck Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 12 to 14 (main course) servings
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
- Finish Stew:
- When beans are tender, scoop out about 4 cups beans with a slotted spoon and coarsely mash.
- 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.
CONFIT PORK BELLY WITH CANNELLINI BEANS & ROSEMARY
This classic slow-roast pork belly makes an impressive main course for a dinner party. It takes a little time but the end result is definitely worth it
Provided by Ben Tish
Categories Dinner, Main course
Time 5h30m
Number Of Ingredients 9
Steps:
- Score the skin of the pork with a knife, then put in a shallow dish and rub all over with the sea salt, half the rosemary and all the garlic. Cover the dish with cling film and leave in the fridge for at least 7 hrs, preferably overnight. While the pork is being salted, soak the beans in plenty of cold water overnight.
- Heat oven to 150C/130C fan/gas 2. Wash the pork well and pat dry. Heat the duck fat and half the vegetable oil in a deep, flameproof casserole dish or roasting tin until the fat has melted, then carefully lower in the pork. Cover with foil and put in the oven. Cook for about 4 hrs or until the pork is very tender.
- Leave the pork to cool slightly, then remove from the fat and cool completely. Alternatively, the pork can be kept in the fat in the fridge, covered, for up to 3 months. The fat itself can be reused.
- Remove the bones and any sinew or membrane from the pork.
- Press the pork between two roasting trays with heavy weights on top (such as cans). This process will shape and compact the meat so that it's easier to portion. Leave the meat to press in the fridge for at least 2 hrs. You can leave the pork to press overnight (the beans will be fine left soaking in water for up to 48 hrs, but change the water after 24 hrs).
- Heat oven to 220C/200C fan/gas 7. Drain the beans and tip into a large pan. Cover with about 5cm of fresh water. Bring to the boil, then cook over a medium heat for 40 mins until tender. Add the butter and the remaining rosemary to the beans, and cook for 5 mins until the beans and buttery water have emulsified. Season well and keep warm.
- Take the pork out of the fridge and cut into four equal pieces. Put a large, ovenproof non-stick sauté pan in the oven with the remaining oil and heat until almost smoking.
- Place the pork, skin-side down, in the hot vegetable oil (be careful as the oil will spit). Return the pork to the oven for 12 mins until heated through and the skin is crisp and golden.
- Divide the beans between four serving plates and top each with a piece of crispy pork. Serve with a crisp green salad.
Nutrition Facts : Calories 1039 calories, Fat 77 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 1 grams sugar, Fiber 12 grams fiber, Protein 43 grams protein, Sodium 1.5 milligram of sodium
PORK TENDERLOIN WITH WHITE BEANS AND KALE
Pork tenderloin is paired with onions, garlic, bell peppers, kale and white beans to make a hearty and beautiful weeknight meal. Best of all, it's budget friendly!
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
- Heat a large high-sided cast-iron or oven-safe skillet over medium-high heat and add the vegetable oil. Pat the pork tenderloin dry and season with the smoked paprika, 3/4 teaspoon salt and 1/2 teaspoon pepper. When the oil is shimmering, add the pork and sear on all sides, about 5 minutes. Transfer the pork to the prepared baking sheet and roast until it registers 145 to 150 degrees F on an instant-read thermometer, 20 to 25 minutes. Let rest for 5 minutes.
- Meanwhile, set the same skillet over medium heat, add a drizzle of oil if needed and add the peppers and onions. Add a splash of water to deglaze and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Add the garlic and cook until fragrant and slightly softened, about 3 minutes. Remove and discard the tough, fibrous ribs from the kale leaves, then roughly chop the kale leaves. Add the kale and use a wooden spoon to carefully fold the hot vegetables over the kale to help it begin to wilt. Continue to cook until the kale is bright green and wilted, 3 to 4 minutes. Stir in the white beans and a pinch of salt and pepper. Cook until heated through, about 2 minutes more.
- Slice the rested pork on the diagonal and serve with the white bean and kale mixture.
INSTANT POT® PORK LOIN AND WHITE BEANS
You will have tender, tasty pork loin in under an hour with this easy recipe using canned beans, salsa, and beer.
Provided by Tammy Lynn
Categories Meat and Poultry Recipes Pork Pork Loin Recipes
Time 1h
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 13.1 g, Cholesterol 53.9 mg, Fat 11.8 g, Fiber 3.4 g, Protein 21.8 g, SaturatedFat 3.8 g, Sodium 380.3 mg, Sugar 1 g
More about "pork and cannellini beans food"
PORK AND CANNELLINI BEAN STEW (CASSOULET) | SO DELICIOUS
From sodelicious.recipes
5/5 (1)Total Time 35 minsCuisine FrenchCalories 760 per serving
- Heat the vegetable oil in a skillet over medium heat and add the bacon. Cook and stir until it starts becoming translucent and changing color.
- Add the garlic, onion, and carrot. Stir them in. Add the pork sausage. Cook and stir until it starts browning.
- Add the dried herbs, Cannellini beans, canned tomatoes, and vegetable stock. Cook and stir for up to 2 more minutes.
- Season with salt and pepper, stir them in and simmer for 20 minutes. Garnish with chopped parsley and remove from heat.
PORK TENDERLOIN AND CANNELLINI BEANS RECIPE | MYRECIPES
From myrecipes.com
5/5 (21)Calories 227 per servingServings 4
PORK AND CANNELLINI BEAN CASSOULET - TESCO REAL FOOD
From realfood.tesco.com
4/5 (8)Category DinnerCuisine FrenchTotal Time 55 mins
PORK TENDERLOIN AND CANNELLINI BEANS - CIAO CHOW LINDA
From ciaochowlinda.com
ITALIAN CANNELLINI BEANS WITH BRAISED PORK SHOULDER ...
From lcbo.com
PORK CHOP WITH FAGIOLI ALL ‘UCCELETTO – NICK STELLINO
From nickstellino.com
SLOW-COOKED PORK SHOULDER WITH BRAISED WHITE BEANS RECIPE ...
From bonappetit.com
PORK STEW WITH WHITE BEANS, WINE AND SAGE - FINE FOODS BLOG
From finefoodsblog.com
ROAST PORK FLORENTINE-STYLE WITH CANNELLINI BEANS IN ...
From bbc.co.uk
10 BEST TUSCAN PASTA WITH CANNELLINI BEANS RECIPES | YUMMLY
From yummly.com
CANNELLINI WITH PORK AND ROSEMARY RECIPE - FOOD NEWS
From foodnewsnews.com
17 CANNELLINI BEAN RECIPES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
PORK CHOPS WITH SAGE AND CANNELLINI BEANS | THIS MORNING
From itv.com
SLOW-ROAST PORK SHOULDER WITH LEEKS AND CANNELLINI BEANS ...
From deliciousmagazine.co.uk
COOKING LIGHT - PORK TENDERLOIN & CANNELLINI BEANS ...
From frontend.myfitnesspal.com
SLOW-ROASTED PORK BELLY WITH CANNELLINI BEANS RECIPE
From lovefood.com
CANNELLINI BEAN AND MEATBALL STEW - GOOD HOUSEKEEPING
From goodhousekeeping.com
SPANISH PORK AND BEANS RECIPES | CHATELAINE
From chatelaine.com
PORK LOIN STEAKS WITH CANNELLINI BEAN, ONION & THYME STEW ...
From abelandcole.co.uk
PORK WITH CANNELLINI BEANS RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
SOUTHERN-STYLE PORK AND BEANS RECIPE - BBC FOOD
From bbc.co.uk
PORK RIBS AND BEANS RECIPE - FOOD.COM
From food.com
BELLY PORK AND CANNELLINI BEAN STEW - FOOD I FANCY
From foodifancy.com
BAKED PORK AND CANNELLINI BEANS | RECIPES | FUSTINI'S OILS ...
From fustinis.com
10 BEST CANNED CANNELLINI BEANS RECIPES - YUMMLY
From yummly.com
PORK AND CANNELLINI BEANS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
CORSICAN BEAN SOUP WITH GREENS AND PORK RECIPE - FOOD & WINE
From foodandwine.com
PORK TENDERLOIN AND CANNELLINI BEANS
From crecipe.com
PORK CANNELLINI BEANS - RECIPES | COOKS.COM
From cooks.com
HOMEMADE PORK AND BEANS - THESTAYATHOMECHEF.COM
From thestayathomechef.com
SKILLET PORK CHOPS AND BEANS RECIPE - REAL SIMPLE
From realsimple.com
TUSCAN PORK CHOPS WITH SPINACH AND CANNELLINI BEANS
From mamachallenge.com
SLOW-COOKED PORK AND WHITE BEAN CASSOULET - …
From familystylefood.com
MARKS AND SPENCER - SLOW COOKED PORK, CANNELLINI BEANS AND ...
From sync.myfitnesspal.com
JAMIE’S TUSCAN-STYLE ROAST PORK LOIN & BEANS | JAMIE ...
From jamieoliver.com
PORK, TOMATO, CANNELLINI BEAN AND ... - HEALTHY FOOD GUIDE
From healthyfood.com
CANNELLINI PORK RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
PORK BELLY WITH CANNELLINI BEANS AND SALSA VERDE RECIPE ...
From greatbritishchefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love