Pork and Herbed White Beans

Ingredients

• 0.5 teaspoon pepper black
• 0.5 cup carrots coarsely chopped
• 6  garlic cloves coarsely chopped
• 2 cups lower-sodium chicken broth fat-free
• 1.5 tablespoons olive oil divided
• 2 cups onion coarsely chopped
• 1 pound pork picnic roast boneless cut into 1/2-inch pieces
• 1  sage sprig fresh
• 0.5 teaspoon salt divided
• 2  thyme sprigs fresh
• 0.5 cup water 
• 6 cups water boiling
• 1 cup beans dried white

Equipment

• bowl
• frying pan
• oven
• sieve
• dutch oven

Directions

1. Place beans in a Dutch oven; cover with 6 cups boiling water.
2. Let stand for 1 hour; drain.
3. Preheat oven to 32
4. Heat a Dutch oven over medium-high heat.
5. Add 1 tablespoon olive oil to pan, and swirl to coat.
6. Sprinkle pork evenly with 1/4 teaspoon salt and pepper.
7. Add pork to pan; saut 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.
8. Heat a skillet over medium-high heat.
9. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat.
10. Add onion and carrot; saut 4 minutes, stirring occasionally.
11. Add garlic, and saut 1 minute, stirring constantly. Stir onion mixture into bean mixture; bake at 325 an additional 1 1/2 hours or until beans are tender.
12. 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.