Pork & Herbed White Beans

13 220 399
Ingredients Minutes Calories
Prep Cook Servings
15 min 3 h 25 min 4
Pork & Herbed White Beans
Health Highlights


1/2 tsp Black pepper
1/2 cup chopped Carrots
2 cup Chicken broth (stock), low sodium
1 1/2 tbsp Extra virgin olive oil (divided)
6 clove(s) Garlic (chopped)
454 gm Pork shoulder, picnic, lean (cut into 1/2-inch pieces)
4 leaf Sage, fresh
1/2 tsp Salt (divided)
2 sprig Thyme, fresh
1/2 cup Water
6 cup Water (boiling)
1 cup White beans, raw
2 cup sliced Yellow onion


Place beans in a Dutch oven; cover with 6 cups boiling water. Let stand for 1 hour; drain.

Preheat oven to 325°.

Heat a Dutch oven over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Sprinkle pork evenly with 1/4 teaspoon salt and pepper. Add pork to pan; sauté for 6 minutes, turning to brown on all sides. Stir in beans, remaining 1/4 teaspoon salt, broth, and next 3 ingredients (through sage); bring to a boil. Cover and bake at 325° for 1 hour.

Heat a skillet over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add onion and carrot; sauté 4 minutes, stirring occasionally. Add garlic, and sauté 1 minute, stirring constantly. Stir onion mixture into bean mixture; bake at 325° an additional 1 1/2 hours or until beans are tender. Drain solids through a sieve over a bowl, reserving solids and cooking liquid. Skim fat from top of liquid; discard fat. Stir cooking liquid back into pork mixture.

Serve and enjoy or freeze for a later time!

Nutrition Facts

Per Portion

Calories 399
Calories from fat 115
Calories from saturated fat 29.9
Total Fat 12.8 g
Saturated Fat 3.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 7.0 g
Cholesterol 74 mg
Sodium 499 mg
Potassium 1493 mg
Total Carbohydrate 40 g
Dietary Fiber 10.0 g
Sugars 5.0 g
Protein 36 g

Dietary servings

Per Portion

Meat 1.3
Meat Alternative 1.3
Vegetables 2.5

Energy sources


Meal Type(s)