Cannellini With Pork and Rosemary Recipe

Name: Cannellini With Pork and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs dried cannellini or 2 lbs great northern beans; 5 lbs boneless pork shoulder, trimmed and cut into 1 1/2-inch pieces; 4 quarts water; 2 bay leaves; 1 teaspoon dried oregano; 2 medium onions, chopped; 3 tablespoons garlic, finely chopped; 4 teaspoons rosemary, finely chopped; 1 12 lbs cherry tomatoes, halved; 2 tablespoons olive oil; 1 teaspoon sugar; 6 cups flat leaf parsley, very coarsely chopped (from 3 bunches)

Servings: persons

2 lbs dried cannellini or 2 lbs great northern beans
5 lbs boneless pork shoulder, trimmed and cut into 1 1/2-inch pieces
4 quarts water
2 bay leaves
1 teaspoon dried oregano
2 medium onions, chopped
3 tablespoons garlic, finely chopped
4 teaspoons rosemary, finely chopped
1 12 lbs cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon sugar
6 cups flat leaf parsley, very coarsely chopped (from 3 bunches)

1
Combine beans with enough water to cover by 2 inches in a 4- to 5-quart pot.
2
Bring to a boil and boil for 2 minutes, then remove from heat and let stand, covered, while you cook the pork.
3
Bring pork and water (4 quarts) to a simmer in an 8- to 10-quart heavy pot.
4
Skim any foam, then add bay leaves and oregano.
5
Simmer, uncovered, 1 1/4 hours.
6
Drain beans and add to pork mixture along with onions, garlic, rosemary, and 1 teaspoons each of salt and pepper.
7
Simmer, uncovered, stirring occasionally, until beans are just tender, 35 to 45 minutes.
8
While beans simmer, preheat oven to 475 degrees with rack in upper third.
9
Toss tomatoes with oil and spread out, cut sides up, in a large 4-sided sheet pan.
10
Stir together sugar, 1/2 teaspoons salt, and 1/2 teaspoons pepper and sprinkle over tomatoes.
11
Roast until tomatoes begin to shrivel and caramelize on bottom, about 35-45 minutes.
12
When beans are tender scoop out about 4 cups beans with a slotted spon and coarsely mash.
13
Return mashed beans to stew along with tomatoes, parsley and 1 teaspoons salt and simmer 3 minutes.
14
Discard bay leaves and season stew with salt and pepper to taste.

1908

kcal

Calories

Fat

Carbs

186

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs dried cannellini or 2 lbs great northern beans, 5 lbs boneless pork shoulder, trimmed and cut into 1 1/2-inch pieces, 4 quarts water, 2 bay leaves, and more.

Yes, Cannellini With Pork and Rosemary falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cannellini With Pork and Rosemary

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions