Your meat, beans and veggies all cook up in the same pot which means fewer dishes to wash after indulging in this hearty Italian-inspired dinner.
By Kathy Bechtel
- 2 tablespoons olive oil
- 4 pounds boneless pork butt
- Kosher salt and freshly ground black pepper
- 2 medium carrots, cut into ¼-inch dice
- 2 celery ribs, cut into ¼-inch dice
- 1 medium onion, cut into ¼-inch dice
- 1 garlic clove, peeled and minced
- 2 cups white wine
- 2 cups unsalted chicken broth
- 1½ pounds fresh borlotti or cranberry beans, shelled
- Heat 1 tablespoon oil in a large wide heavy pot or Dutch oven over medium-high heat. Season the pork butt with salt and pepper, and sear, turning, until browned all over. Transfer pork to a plate.
- Place the remainder of the olive oil in the pot. Add the carrot, celery, and onion, and cook until tender and starting to brown, about 4 minutes. Add the garlic and cook until aromatic, about 1 more minute.
- Add the wine to the pot, and cook until reduced by half. Return pork to pot. Add the chicken broth and bay leaf, and bring to a gentle simmer. Cover with parchment, topped by aluminum foil, placed down close to the meat, then place the pot cover on top.
- Cook slowly over very low heat until the meat is tender, and is easily shredded with a fork. Remove the pork and set aside.
- Add the beans to the pot, increase to a simmer and cook until the beans are tender and the liquid is reduced, about 30 to 40 minutes.
- Return the pork to the pot, cook until the pork is reheated, and serve.