Best Pork Roast And White Beans Recipes

PORK ROAST AND WHITE BEANS

Pork Roast and White Beans image

I adjusted this recipe, after seeing one with similar ingredients that had far more steps and ingredients. Using salsa in place of canned tomatoes and chopped onions not only saves time, but also offers the ability to add spice, by using medium or hot salsa. I make this in both the slow cooker and oven.

Provided by ddow

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 7h10m

Yield 8

Number Of Ingredients 5

Ingredients

1 (3 pound) pork roast, fat trimmed
2 bay leaves
2 (15.5 ounce) cans cannellini beans, rinsed and drained
1 (16 ounce) jar medium salsa
1 (12 fluid ounce) can or bottle beer

Steps:

Place roast into the slow cooker; add bay leaves to bottom of slow cooker. Pour beans, salsa, and beer over and around roast.
Cook on Low, 7 to 8 hours.

Nutrition Facts : Calories 354.3 calories, Carbohydrate 28.1 g, Cholesterol 72 mg, Fat 13.4 g, Fiber 6.1 g, Protein 27.4 g, SaturatedFat 4.9 g, Sodium 385.8 mg, Sugar 2 g

PORK ROAST WITH WHITE BEANS AND CRANBERRIES

Pork Roast With White Beans and Cranberries image

Make and share this Pork Roast With White Beans and Cranberries recipe from Food.com.

Provided by kitchenslave03

Categories One Dish Meal

Time 11h

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

1 lb dried navy beans, about 2 cups
5 lbs pork shoulder blade roast, trimmed
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon pepper
2 tablespoons fresh sage, divided
1 1/2 cups shallots, sliced-about 8 medium
5 cups water
3 sprigs fresh sage
1/2 cup dried cranberries

Steps:

Sort and wash beans; place in a large Dutch oven.
Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
Preheat oven to 350.
Sprinkle roast with 1 t salt and pepper.
Rub surface of roast with 4 t minced sage.
Heat a Dutch oven over med high heat.
Coat pan with cooking spray.
Add roast to pan; cook for 15 min, turning to brown on all sides.
Remove roast from pan.
Add shallots to pan; saute 3 min or til tender.
Return roast to pan.
Add remaining 1/2 t salt, beans, 5 cups water, and sage sprigs to pan; bring to a simmer.
Cover and bake at 350 for 2 hours. Add cranberries and bake another 30 min or til tender.
Remove sage sprigs; discard.
Remove roast from pan; shred meat with 2 forks.
Sprinkle with remaining minced sage.
Serve roast with bean mixture.

Nutrition Facts : Calories 668.1, Fat 36.6, SaturatedFat 12.5, Cholesterol 161, Sodium 412.2, Carbohydrate 32.4, Fiber 11.5, Sugar 2, Protein 50.9

PORK ROAST WITH EGGPLANT AND WHITE BEANS

PORK ROAST WITH EGGPLANT AND WHITE BEANS image

Categories Pork

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 4 - 6 pound pork center rib roast (8 ribs)
2 tablespoons snipped fresh rosemary or 2 tsp. dried rosemary, crushed
1 tablespoon extra virgin olive oil or olive oil
3 cloves garlic, minced
1/2 cup extra virgin olive oil or olive oil
2 white eggplants, halved lengthwise (8 to 10 oz. each) or 2 small eggplants
8 ounces baby yellow pattypan squash, halved or yellow summer squash, cubed
1 15 ounce can cannellini beans (white kidney beans), rinsed and drained
1 cup chicken broth or dry white wine
2 tablespoons snipped fresh sage or 2 tsp. dried leaf sage, crushed
1/2 teaspoon finely shredded lemon peel
Salt and ground black pepper

Steps:

1. In a shallow pan rub roast with rosemary, the 1 tablespoon olive oil, and garlic. Cover; refrigerate overnight. 2. Preheat oven to 325 degrees F. Place meat, back-bone side down, in a shallow roasting pan. Insert meat thermometer. Roast pork for 1-3/4 to 2-1/2 hours or until thermometer registers 155 degrees F. Remove roast from oven; cover with foil, let stand 15 minutes before carving. (Meat temperature will rise 5 degrees F while standing.) 3. In a 12-inch skillet heat 1/2 cup olive oil over medium-high heat. Add eggplant to skillet, cut side down; cook about 10 minutes or until eggplant flesh is darkened and tender, adding pattypan squash to skillet the last 5 minutes of cooking. Stir in beans, broth, sage, and lemon peel. Cook, covered, 5 minutes more or until squash is tender. Season to taste with salt and pepper. Serve pork with eggplant mixture. Roast: 1 hr 15 mins 325°F