Slow-Cooked Tuscan Pork with White Beans

Gluten Free
Dairy Free
Very Healthy
Health score
62%
Slow-Cooked Tuscan Pork with White Beans
45 min.
8
362kcal

Suggestions


Indulge in the rich and comforting flavors of our Slow-Cooked Tuscan Pork with White Beans, a dish that brings the essence of Italian cuisine right to your table. Perfect for family gatherings or a cozy dinner, this recipe is not only gluten-free and dairy-free but also boasts a health score of 62, making it a guilt-free indulgence.

Imagine tender, succulent pork shoulder, slow-cooked to perfection, infused with aromatic herbs and spices. The combination of savory garlic, fragrant sage, and a hint of fennel creates a mouthwatering rub that elevates the pork to new heights. Paired with creamy navy beans, this dish is a wholesome meal that is both satisfying and nutritious.

With a preparation time of just 45 minutes and a cooking time that allows the flavors to meld beautifully, you can set it and forget it while you go about your day. The result is a hearty main course that serves up to eight people, making it ideal for entertaining or meal prepping for the week ahead.

Whether you're looking for a delicious lunch, a main dish for dinner, or a comforting meal to share with loved ones, this Slow-Cooked Tuscan Pork with White Beans is sure to impress. Dive into this culinary delight and savor the taste of Tuscany in every bite!

Ingredients

  •  bay leaves 
  • 2.5 pounds boston butt pork shoulder boneless trimmed (Boston butt)
  • cups navy beans dried
  • teaspoon ground fennel seeds 
  • tablespoon sage fresh divided minced
  •  garlic cloves divided minced
  • teaspoons kosher salt divided
  • cups water 

Equipment

  • oven
  • dutch oven

Directions

  1. Sort and wash navy beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand for 8 hours.
  2. Drain the beans.
  3. Preheat oven to 27
  4. Combine 2 teaspoons sage, 1 teaspoon salt, 1 teaspoon ground fennel seeds, and 3 minced garlic cloves. Rub sage mixture over pork.
  5. Place pork, navy beans, remaining 1 teaspoon sage, remaining 1 teaspoon salt, remaining 5 minced garlic cloves, 4 cups water, and bay leaves in Dutch oven, and bring to a boil. Cover and bake at 275 for 4 hours or until pork is very tender. Discard bay leaves. Pull pork apart into chunks, and serve with bean mixture.

Nutrition Facts

Calories362kcal
Protein48.97%
Fat14.31%
Carbs36.72%

Properties

Glycemic Index
3.75
Glycemic Load
0.28
Inflammation Score
-7
Nutrition Score
37.0204347466%

Flavonoids

Kaempferol
0.01mg
Myricetin
0.05mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:361.76kcal
18.09%
Fat:5.69g
8.76%
Saturated Fat:1.64g
10.22%
Carbohydrates:32.86g
10.95%
Net Carbohydrates:19.95g
7.25%
Sugar:2.05g
2.28%
Cholesterol:85.05mg
28.35%
Sodium:667.2mg
29.01%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:43.83g
87.65%
Copper:2.85mg
142.29%
Manganese:1.85mg
92.4%
Vitamin B1:1.33mg
88.37%
Vitamin B3:14.78mg
73.92%
Vitamin B6:1.28mg
64.18%
Selenium:42.72µg
61.03%
Phosphorus:542.36mg
54.24%
Fiber:12.91g
51.64%
Folate:189.41µg
47.35%
Vitamin B2:0.75mg
44.04%
Potassium:1171.72mg
33.48%
Magnesium:132.07mg
33.02%
Zinc:4.73mg
31.56%
Iron:4.31mg
23.96%
Vitamin B12:1.23µg
20.55%
Vitamin B5:1.8mg
17.97%
Calcium:103.82mg
10.38%
Vitamin K:1.35µg
1.29%
Vitamin C:1mg
1.21%
Source:My Recipes