October 16, 2016
Comfort Food, Dinner, Soups/Stews,
Beans, Pork, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Canned Tomatoes, White Beans more
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"Recipe source: Bon Appetit (October 1992)
Prep time does not include soaking beans overnight."
Place beans in a large bowl and cover with cold water and soak overnight; drain beans.
In a large skillet over high heat heat one tablespoon oil; add pork in batches and brown on all sides; transfer to a large pot; season with salt and pepper.
Heat remaining oil (1 tablespoon) in skillet over medium-low heat and add onion, carrot, celery and garlic; saute until soft (10 minutes); transfer vegetables to the pot with the pork.
Pour 1 cup broth into skillet and bring to boil; scrapping up the brown bits; add to pot along with the remaining 4 cups broth, beans, tomatoes and sage; cover pot and simmer for 1 hour; stirring occasionally. Uncover pot and simmer for 15 minutes; add squash and simmer until all are tender (30 minutes). Season with salt and pepper.
Transfer to bowls and garnish with parsley to serve.
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