4.4 from 144 votes
Slow Cooker Tuscan Pork and White Beans Recipe
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.
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
Ingredients
- 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)
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.
Cup of Yum
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
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
% 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.