Chef John's Pork and Beans and Greens Recipe

Recipesfull introduces to you: New Year's Recipes. (Chef John's Pork and Beans and Greens Recipe). This is my Italian version of pork and beans. As you know, beans and greens are very popular for New Year's in the south, and they say if you eat them, you'll have a very prosperous new year. No guarantees, but it's not going to hurt!

Brief

Prep 15 mins

Cook: 1hr30 mins

Total: 1hr45 mins

Servings: 6

Yield: 6 servings

Chef John's Pork and Beans and Greens Recipe

Ingredients

2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon ground cumin

½ teaspoon dried rosemary

½ teaspoon fennel seeds

½ teaspoon red pepper flakes

½ teaspoon dried oregano

2 cloves garlic

sliced

1 ½ tablespoons brown sugar

1 tablespoon wine vinegar

1 tablespoon olive oil

4 pounds boneless pork shoulder roast

cut into large pieces

1 tablespoon olive oil

2 cloves garlic

sliced

1 (14 ounce) jar cannellini beans

drained and rinsed

salt to taste

1 pinch red pepper flakes

or to taste

1 lemon

juiced

2 tablespoons chicken stock

1 large bunch of fully grown arugula leaves

Balsamic-Glazed Sea Scallops

Holidays and Events

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Grind salt black pepper cumin rosemary fennel red pepper flakes and oregano to a coarse powder using a mortar and pestle. Add 2 cloves garlic and mash to a paste. Mix in brown sugar wine vinegar and 1 tablespoon olive oil; stir until paste is thoroughly combined.

Step 3

Place pork chunks into a large roasting pan and spoon paste over meat; toss until meat coated.

Step 4

Bake pork in the preheated oven for 1 hour; flip pork chunks and continue cooking until outside of meat has a browned crust about 30 more minutes. Set aside and keep warm.

Step 5

Pour 1 tablespoon olive oil into a skillet place over medium heat and add 2 sliced cloves of garlic; cook until garlic begins to sizzle 1 minute. Stir beans into skillet and season with salt and red pepper flakes to taste; cook and stir until beans are heated through and coated with oil 3 to 4 minutes. Pour in lemon juice and chicken stock and bring to a simmer. Mix arugula leaves into bean mixture and cook just until leaves are bright green about 1 minute. Turn off heat and let mixture stand to allow arugula to wilt about 1 more minute.

Step 6

Place wilted arugula into the bottom of a serving bowl and top with beans and a chunk of caramelized pork; drizzle juices over meat to serve.

Nutritional Information

Chef John's Pork and Beans and Greens Recipe

Servings Per Recipe:6

Calories: 510.5

% Daily Value *

Protein: 34.8g 70%

Carbohydrates: 16.4g 5%

Dietary Fiber: 3.7g 15%

Sugars: 4.4g

Fat: 33.5g 52%

Saturated Fat: 11.1g 55%

Cholesterol: 119mg 40%

Vitamin A Iu: 1191.6IU 24%

Niacin Equivalents: 11.7mg 90%

Vitamin B6: 0.5mg 29%

Vitamin C: 11.6mg 19%

Folate: 49.2mcg 12%

Calcium: 136.9mg 14%

Iron: 3.8mg 21%

Magnesium: 48.4mg 17%

Potassium: 638.3mg 18%

Sodium: 1029.7mg 41%

Thiamin: 0.8mg 80%

Calories From Fat: 301.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.