Slow Cooker Tuscan Pork and White Beans Recipe

Name: Slow Cooker Tuscan Pork and White Beans Recipe
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 8 Servings
Ingredients: 1 pound dried navy beans; 1 quart 4 cups low sodium chicken broth; 2 bay leaves; 2 1/2 - 3 pounds boneless pork shoulder; 4 large leaves fresh sage; 1 tbsp sea salt; 1 teaspoon whole fennel seeds; 1 tsp dried rosemary; 5 garlic cloves; 1 tablespoon extra virgin olive oil; Fresh cracked pepper

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4.4

144 reviews

Good

Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings
8 Servings
Calories
390 kcal
Course
Main Course
Cuisine
European

Slow Cooker Tuscan Pork and White Beans Recipe

Farrah Baldwin

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Discover the joy of effortless Italian cooking with Slow Cooker Tuscan Pork and White Beans. This recipe is a perfect blend of simplicity and flavor, making every bite a memorable experience.

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Ingredients

Servings

1 pound dried navy beans rinsed and picked over for debris
1 quart 4 cups low sodium chicken broth
2 bay leaves
2 1/2 - 3 pounds boneless pork shoulder Boston butt
4 large leaves fresh sage
1 tbsp sea salt
1 teaspoon whole fennel seeds
1 tsp dried rosemary
5 garlic cloves peeled
1 tablespoon extra virgin olive oil
Fresh cracked pepper butter-toasted crusty bread, and white wine vinegar for serving (optional)

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Instructions

Boil the beans for 10 minutes.
Place the beans, broth, and bay leaves in a large slow cooker. Place the pork on top of the beans.
Use a small food processor (or mortar and pestle) to grind the sage, salt, fennel, rosemary, garlic, and olive oil together into a paste.* Smear the paste all over the top of the pork.
Cover the slow cooker and cook on high for 8-10 hours, until the pork is tender and the beans are cooked through. Gently shred the pork into chunks.
Serve topped with freshly cracked black pepper and butter-toasted crusty bread. Drizzle on a splash of white wine vinegar if desired.

Equipments used:

Notes

*If you don't own a small food processor or mortar and pestle, you can very finely mince all the paste ingredients and combine them with a spatula.
Store leftovers of this Crock Pot Pork and Beans in an airtight container in the refrigerator for up to 4 days. To freeze, ensure it's cooled before transferring to a freezer-safe container, where it can stay good for up to 3 months.
To reheat, thaw in the refrigerator if frozen, then warm on the stove over medium heat or in a microwave until heated through, stirring occasionally to ensure even warming.

Nutrition Information

Show Details

Serving 1serving Calories 390kcal (20%) Carbohydrates 35g (12%) Protein 45g (90%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.02g Cholesterol 85mg (28%) Sodium 952mg (40%) Potassium 1220mg (35%) Fiber 14g (56%) Sugar 2g (4%) Vitamin A 2IU (0%) Vitamin C 1mg (1%) Calcium 101mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 390 kcal

% Daily Value*

Serving	1serving
Calories	390kcal	20%
Carbohydrates	35g	12%
Protein	45g	90%
Fat	7g	11%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Trans Fat	0.02g	1%
Cholesterol	85mg	28%
Sodium	952mg	40%
Potassium	1220mg	26%
Fiber	14g	56%
Sugar	2g	4%
Vitamin A	2IU	0%
Vitamin C	1mg	1%
Calcium	101mg	10%
Iron	4mg	22%