Braised Pork and Beans
- Total Time: 1 hour 20 mins
- Yield: 6-8 1x
Description
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.
Ingredients
- 2 tbsp (30 ml) olive oil
- 4 lb (1.8 kg) boneless pork butt
- Kosher salt and freshly ground black pepper
- 2 medium carrots, cut into 1/4-inch dice
- 2 celery ribs, cut into 1/4-inch dice
- 1 medium onion, cut into 1/4-inch dice
- 1 garlic clove, peeled and minced
- 2 cups (480 ml) white wine
- 2 cups (480 ml) unsalted chicken broth
- 1 1/2 lb (680 g) fresh borlotti or cranberry beans, shelled
Instructions
- Heat 1 tbsp 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.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 490
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Frequently Asked Questions
What are borlotti beans and can I substitute them?
Borlotti beans (also called cranberry beans) are a fresh Italian shelling bean with a creamy texture when cooked. The recipe calls for 1 1/2 lb (680 g) fresh shelled beans, which cook directly in the reduced braising liquid for 30–40 minutes after the pork is removed. If fresh borlotti aren’t available, cannellini or Great Northern beans are common substitutes.
Why does this recipe use a parchment-then-foil cover on top of the pot lid?
The instructions call for covering the pork first with parchment, then a sheet of foil pressed down close to the meat, and then the pot lid on top. This triple seal traps steam immediately around the meat and prevents excessive evaporation during the slow braise until the pork is fork-shreddable.
Why does the pork come out of the pot before the beans go in?
Once the 4 lb (1.8 kg) pork butt is tender enough to shred with a fork, it is removed and set aside. The beans then cook in the reduced braising liquid at a simmer for 30–40 minutes. The pork goes back in only at the end, just long enough to reheat through before serving. 
