Pork And Herbed White Beans Food

SWEET-BAKED WHITE BEANS WITH PORK

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.

PORK ROAST WITH WHITE BEANS AND CRANBERRIES

Steps:

• Sort and wash beans; place in a large Dutch oven.
• Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
• Preheat oven to 350.
• Sprinkle roast with 1 t salt and pepper.
• Rub surface of roast with 4 t minced sage.
• Heat a Dutch oven over med high heat.
• Coat pan with cooking spray.
• Add roast to pan; cook for 15 min, turning to brown on all sides.
• Remove roast from pan.
• Add shallots to pan; saute 3 min or til tender.
• Return roast to pan.
• Add remaining 1/2 t salt, beans, 5 cups water, and sage sprigs to pan; bring to a simmer.
• Cover and bake at 350 for 2 hours. Add cranberries and bake another 30 min or til tender.
• Remove sage sprigs; discard.
• Remove roast from pan; shred meat with 2 forks.
• Sprinkle with remaining minced sage.
• Serve roast with bean mixture.

PORK AND HERBED WHITE BEANS

Steps:

• Place beans in a large bowl and cover with 6 cups boiling water. Soak for 1 hour; drain.
• Heat oil in a large pot over medium heat. Add pork, season with salt and pepper, and cook until brown, 5 to 10 minutes. Transfer pork to a plate.
• Add onion and carrots to the pot; cook until softened, about 5 minutes. Add garlic and cook until aromatic, about 1 minute. Add sage and thyme; stir to combine.
• Return pork to the pot. Add soaked beans. Add broth and bring to a boil. Reduce heat to low, cover, and simmer until beans are tender, about 2 hours.

PORK AND HERBED WHITE BEANS

Steps:

• Place beans in a large bowl and cover with 6 cups boiling water. Soak for 1 hour; drain.
• Heat oil in a large pot over medium heat. Add pork, season with salt and pepper, and cook until brown, 5 to 10 minutes. Transfer pork to a plate.
• Add onion and carrots to the pot; cook until softened, about 5 minutes. Add garlic and cook until aromatic, about 1 minute. Add sage and thyme; stir to combine.
• Return pork to the pot. Add soaked beans. Add broth and bring to a boil. Reduce heat to low, cover, and simmer until beans are tender, about 2 hours.

PORK CHOPS WITH WHITE BEANS

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.

SLOW-COOKED TOMATO AND HERB WHITE BEANS

Steps:

• Soak beans:
• Soak beans overnight (8 to 12 hours) in water to cover by 2 inches or quick-soak (see cooks' note, below), then drain.
• Cook beans:
• Bring beans, water (6 cups), carrot, onion, and herb sprigs to a simmer in a 4-quart heavy pot, then simmer, partially covered, until beans are al dente, about 45 minutes. Add kosher salt, then continue to simmer until beans are tender, 45 minutes to 1 hour more.
• Make tomato sauce while beans simmer:
• Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Add oil and onion and cook, stirring occasionally, until onion is golden, about 12 minutes. Add garlic, kosher salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until garlic is softened, about 2 minutes. Add tomatoes, tomato purée, and thyme and simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 30 minutes.
• Finish beans:
• Discard carrot and herb sprigs. Drain beans in a sieve set over a bowl, reserving cooking liquid, and return beans to pot. Add tomato sauce and 1 1/2 cups bean-cooking liquid and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes.

CREAMY WHITE BEANS WITH HERB OIL

Steps:

• Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
• Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
• Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
• Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.