Cannellini With Pork And Rosemary
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
38
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Oregano (dried)2 medium
Onion (chopped)3 tbsps
Garlic (finely chopped)4 tsps
Rosemary (finely chopped)680 g
Cherry Tomatoes (halved)2 tbsps
Olive Oil1 tsp
SugarDirections:
1
Soak beans: Combine beans with enough water to cover by 2 inches in a 4-to 5-quart pot
2
Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, while you cook the pork
3
Combine beans with enough water to cover by 2 inches in a 4-to 5-quart pot
4
Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, while you cook the pork
5
Cook pork while beans soak: Bring pork and water (4 quarts) to a simmer in an 8-to 10-quart heavy pot
6
Skim any foam, then add bay leaves and oregano
7
Simmer, uncovered, 1 1/4 hours
8
Bring pork and water (4 quarts) to a simmer in an 8-to 10-quart heavy pot
9
Skim any foam, then add bay leaves and oregano
10
Simmer, uncovered, 1 1/4 hours
11
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
12
Simmer, uncovered, stirring occasionally, until beans are just tender, 35 to 45 minutes
13
While beans simmer, preheat oven to 475°F with rack in upper third
14
Toss tomatoes with oil and spread out, cut sides up, in a large 4-sided sheet pan
15
Stir together sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and sprinkle over tomatoes
16
Roast until tomatoes begin to shrivel and caramelize on bottom, about 45 minutes
17
Drain beans and add to pork mixture along with onions, garlic, rosemary, and 1 tsp each of salt and pepper
18
Simmer, uncovered, stirring occasionally, until beans are just tender, 35 to 45 minutes
19
While beans simmer, preheat oven to 475°F with rack in upper third
20
Toss tomatoes with oil and spread out, cut sides up, in a large 4-sided sheet pan
21
Stir together sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and sprinkle over tomatoes
22
Roast until tomatoes begin to shrivel and caramelize on bottom, about 45 minutes
23
Finish Stew: When beans are tender, scoop out about 4 cups beans with a slotted spoon and coarsely mash
24
Return mashed beans to stew along with tomatoes, parsley, and 1 teaspoon salt and simmer 3 minutes
25
Discard bay leaves and season stew with salt and pepper
26
When beans are tender, scoop out about 4 cups beans with a slotted spoon and coarsely mash
27
Return mashed beans to stew along with tomatoes, parsley, and 1 teaspoon salt and simmer 3 minutes
28
Discard bay leaves and season stew with salt and pepper