Orange Pork Ragout with Beans Recipe

Name: Orange Pork Ragout with Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried cannellini beans, rinsed; 3 tablespoons extra virgin olive oil; 2 pounds boneless pork shoulder, in 2-inch chunks; 1 medium-size onion, finely chopped; 3 cloves garlic, minced; 1 red bell pepper, cored, seeded and finely chopped; 1 1/2 teaspoons smoked Spanish paprika; 1/4 teaspoon ground cloves; Grated zest and juice of 2 oranges; 1 1/2 cups dry red wine; 3 branches fresh rosemary; Salt and freshly ground black pepper; Small pinch red chili flakes; 1 tablespoon finely chopped flat-leaf parsley

Servings: persons

1 cup dried cannellini beans, rinsed
3 tablespoons extra virgin olive oil
2 pounds boneless pork shoulder, in 2-inch chunks
1 medium-size onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, cored, seeded and finely chopped
1 1/2 teaspoons smoked Spanish paprika
1/4 teaspoon ground cloves
Grated zest and juice of 2 oranges
1 1/2 cups dry red wine
3 branches fresh rosemary
Salt and freshly ground black pepper
Small pinch red chili flakes
1 tablespoon finely chopped flat-leaf parsley

1
Place beans in a saucepan, cover with water by 2 inches, bring to a boil, cook 2 minutes, cover and set aside to soak 1 hour.
2
Meanwhile, heat 2 tablespoons oil in a 4-quart casserole and lightly brown pork without crowding over medium-high heat.
3
Remove.
4
Add onion, garlic and bell pepper.
5
Saute over low heat until soft.
6
Stir in paprika, cloves and zest.
7
Stir in orange juice and wine, scraping bottom of pan.
8
Return pork to pan.
9
Set aside until beans have finished soaking, then drain beans and add.
10
Add rosemary, black pepper and chili.
11
Bring to a simmer.
12
Cover and simmer 2 hours, until beans are tender.
13
Season with salt.
14
Leave in casserole for serving or transfer to a serving dish.
15
Drizzle over remaining oil and scatter parsley on top before serving.

850

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup dried cannellini beans, rinsed, 3 tablespoons extra virgin olive oil, 2 pounds boneless pork shoulder, in 2-inch chunks, 1 medium-size onion, finely chopped, and more.

Yes, Orange Pork Ragout with Beans falls under the Soups & Stews 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!

Orange Pork Ragout with Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions