Slow Cooker Tuscan Pork and White Beans Recipe
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
8 Servings
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Calories
390 kcal
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Course
Main Course
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Cuisine
European
Slow Cooker Tuscan Pork and White Beans Recipe
Description
This recipe begins by boiling navy beans briefly, then layering them in a slow cooker with chicken broth and bay leaves. A boneless pork shoulder is placed on top, then coated with a paste made from fresh sage, sea salt, fennel seeds, dried rosemary, garlic, and olive oil. Slow cooking on high for 8-10 hours softens the pork until it shreds easily and cooks the beans fully.
The resulting dish combines the creamy, tender texture of slow-cooked beans with succulent, herbaceous pork. The paste infuses aromatic notes typical of Tuscan flavors. Garnishing with fresh cracked black pepper and serving alongside buttered crusty bread adds contrasting textures and richness. A splash of white wine vinegar can brighten the dish if desired.
This hearty entrée suits leisurely meals where the slow cooker does the work. The suggested accompaniments provide balance and allow for a rustic presentation evocative of Italian country cooking.
Leftovers keep well refrigerated up to four days or frozen for three months. Thaw and reheat gently to maintain texture. Chopping herbs finely if you lack a food processor works fine, just ensure a paste-like consistency.
Ingredients
- 1 pound Navy beans rinsed and picked over for debris, dried
- 1 quart chicken broth 4 cups, low sodium
- 2 bay leaf
- 2 1/2 - 3 pounds pork shoulder Boston butt, boneless
- 4 sage large leaves, fresh
- 1 tbsp salt sea salt
- 1 teaspoon fennel seeds whole
- 1 tsp rosemary dried
- 5 garlic peeled, cloves
- 1 tablespoon extra virgin olive oil
- black pepper butter-toasted crusty bread, and white wine vinegar for serving (optional, fresh cracked
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.
Notes
- If a food processor or mortar and pestle aren't available, finely mince herbs and garlic and combine thoroughly to form the paste.
- Store leftovers airtight in the fridge up to 4 days or freeze for up to 3 months.
- Reheat gently on the stove or in a microwave, stirring occasionally for even heat.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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