Pork Roast with White Beans and Cranberries

Pork Roast with White Beans and Cranberries
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (5-pound) pork shoulder blade roast, trimmed
  • Cooking spray
  • 3 fresh sage sprigs
  • 1 ½ teaspoons kosher salt, divided
  • 2 tablespoons minced fresh sage, divided
  • 3 fresh sage sprigs
  • 1 ½ cups sliced shallots (about 8 medium)
  • + 13 more ingredients
    • 1 (5-pound) pork shoulder blade roast, trimmed
    • 5 cups water
    • 1 pound dried navy beans (about 2 cups)
    • ½ cup dried cranberries
    • 2 tablespoons minced fresh sage, divided
    • 1 ½ teaspoons kosher salt, divided
    • 5 cups water
    • Cooking spray
    • 1 ½ cups sliced shallots (about 8 medium)
    • ¼ teaspoon freshly ground black pepper
    • 1 pound dried navy beans (about 2 cups)
    • ½ cup dried cranberries
    • ¼ teaspoon freshly ground black pepper

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 pork roast with 1 teaspoon salt and pepper. Rub surface of roast with 4 teaspoons minced sage. Heat a Dutch oven over medium-high heat. Coat...

View full recipe at My Recipes

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