This one-pot supper of Italian-style pork and beans is adapted from a recipe provided by Globe & Mail food columnist Lucy Waverman. I'm sure that her more rigorous approach to re-hydrating dried cannellini beans yields a more authentic dish. Whatever. My approach (using canned white kidney beans) was way faster and still got rave reviews. You'll note that although I took a great photo of the kale that I used in the recipe, I forgot to take a photo of the finished product. So, the photo you see above is taken from page 11 of the Oct 24, 2015 Style section of the Globe & Mail. It's all Lucy's.
Ingredients:
- 1 tin of white kidney beans (very well rinsed and drained)
- 1 and 1/2 pounds of pork shoulder, cut in 1 inch cubes
- several sprigs of thyme or 1/2 teaspoon dried thyme
- 3 tbsp. olive oil
- 1 cup chopped onion
- 1 tbsp. chopped garlic
- 1 tbsp. slivered sage leaves (I used 3 sprigs of rosemary instead)
- 2 cups chicken stock
- lemon juice
- 6 cups thinly sliced kale (or other bitter greens)
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| Lots of kale |
Season the pork with salt, pepper and thyme. Heat oil in large sauté pan or heavy pot over high heat and sear 1 minute per side or until browned. Remove to a plate and reserve. Reduce heat to medium and add onions. Cook for about 5 minutes or until softened. Add garlic and slivered sage ( or rosemary) and continue to cook until the garlic is softened, about 1 more minute. Stir in the beans and pork. Add stock to the pot and return the mixture to a boil. Cover the pot and then reduce heat to a simmer for 45 minutes to an hour.
Add the sliced kale to the pot. Cover and cook for another 5 minutes or until the greens are wilted. Add salt and pepper to taste and a spritz of lemon juice.
