Italian Cannellini Beans With Braised Pork Shoulder & Bitter Greens

Italian Cannellini Beans with Braised 

Pork Shoulder And Bitter Greens

You could call this an easy cassoulet, but it is much better than that. Make sure you get the Italian cannellini beans as they have excellent taste and texture. In a pinch you can use white kidney beans, but I find they take longer to cook. I have also used navy beans, which are not Italian but have lots of flavour, too. Using a mixture of bitter greens gives a real oomph to the dish.

Ingredients:

2 cups (500 mL) dried white cannellini beans
4 slices lemon, ¼ inch (5 mm) thick, seeds removed
6 sprigs rosemary
1 dried red chili pepper
2 lbs (1 kg) pork shoulder, cut in approximately 2 inch (5 cm) cubes
Salt and freshly ground pepper
1 tsp (5 mL) chopped fresh rosemary
3 tbsp (45 mL) olive oil
2 cups (500 mL) chopped onions
1 tbsp (15 mL) chopped garlic
1 tbsp (15 mL) slivered fresh sage leaves
2 cups (500 mL) chicken stock
8 cups (2 L) sliced bitter greens such as dandelion, arugula, kale or mustard greens

Directions:

Cover beans with water by 2 inches (5 cm) and soak overnight. Drain and rinse.

Place in a pot and cover with 2 inches (5 cm) fresh water. Add lemon slices, rosemary sprigs and dried chili. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour or until beans are mostly softened but still have some bite. They will continue cooking with the pork. Drain, reserving beans and cooking liquid separately. Remove and discard lemon slices, rosemary and chili.

Preheat oven to 275°F (140°C).

Season pork with salt, pepper and chopped rosemary. Heat oil in a large ovenproof casserole. Working in batches, sear pork 1 to 2 minutes per side or until browned. Remove to a plate and reserve. Remove all but 2 tbsp (30 mL) fat from pan. Reduce heat to medium and add onions. Cook for about 5 minutes or until softened. Add garlic and sage and continue to cook until garlic is softened, about 1 more minute. Add stock and 1½ cups (375 mL) of reserved bean cooking liquid and bring to boil. Stir in pork and beans. Bring back to boil and cover.

Place in oven and bake, covered, for 2½ to 3 hours or until pork is tender and beans are very soft. Raise heat to 350°F (180°C). Stir in sliced greens. Uncover and bake for another 20 to 25 minutes or until greens are softened.

Serves 6

 

Chickpea Coconut Curry ~ Vegan

Chickpea Coconut Curry 

(Instant Pot or Saucepan)

Prep Time

10 mins

Cook Time

45 mins

Soak time

1 hr

Total Time

55 mins

Vegan Chickpea Coconut Curry - Instant Pot or Saucepan. This one  Pot Coconut Chickpea Curry uses dried chickpeas and coconut milk. Add other veggies like sweet potato, squash. Vegan Glutenfree Nutfree Soyfree Recipe

Course: Main Course 

Cuisine: Gluten-free, Indian Fusion, Vegan 

Keyword: chickpea curry coconut milk, coconut chickpea curry, instant pot chickpea coconut curry, vegan coconut curry 

Servings: 4

Calories: 286 kcal

Author: Vegan Richa

Ingredients

1/4 cup water or broth or use 1 tsp oil
1/2 onion chopped
4 garlic cloves finely chopped
1 hot green chili ,chopped (such as serrano, jalapeno) or use mild chili or omit
1 tsp each ground cumin 
1 tsp. ground coriander
1 tsp turmeric
1/4 tsp each cinnamon  
1/4 tsp ground cardamom
1/3 tsp cayenne or to taste
1/4 tsp grouond sage or dried oregano
1 red bell pepper ,chopped or sliced 
1 tbsp minced ginger
3/4 tsp salt
1 cup dry uncooked chickpeas ,soaked for atleast 30 mins in boiling hot water (4 hours to overnight soaking works best)
13.5 oz can coconut milk , reserve 2 tbsp for garnishing
1 to 1.5 cups water ,depends on curry consistency preference.
lemon/lime juice , cilantro, pepper flakes for garnish

US Customary - Metric

Instructions
Press saute on the Instant Pot. Add onion, garlic, chili and a good pinch of salt. Cook for 3 to 4 mins until translucent. Deglaze with more broth if needed.

Add the spices and mix in. (You can add spice blends of choice here such as curry powder, garam masala, berbere or jamaican curry powder, or curry pastes instead of listed spices).

Add the bell pepper and ginger and mix in. Drain the chickpeas and add to the pot. Add salt, coconut milk and water and give it a good mix to pick up any stuck bits

Cancel saute, Close the lid to sealing. Pressure cook at high pressure for 40 to 45 mins (30 mins for overnight soak)**. Let the pressure release naturally then open the lid.

Taste and adjust salt and flavor, add more spices if needed. If the mixture is thin, Mash some of the chickpeas to thicken or blend half cup of the curry and mix in, saute for a few mins if needed. (Fold in some baby spinach at this point while the chickpeas are still hot). Garnish with lemon, pepper flakes, remaining coconut milk and cilantro and serve over rice or grains.

Recipe Notes

Saucepan (dried chickpeas): Soak the chickpeas overnight. Follow steps 1,2,3 in a saucepan over medium heat. Add only half the salt, add 2 cups water. Cook partially covered for 50 minutes.Then check the chickpeas for doneness. Add more salt, more water if needed and continue to cook for another 10-15 mins. 

Saucepan(canned/pre-cooked) chickpeas: Follow steps 1,2,3 in a saucepan over medium heat. Add only 1/4 cup water and 2.5 cups cooked chickpeas. Partially cover and cook for 20 mins. Taste and adjust flavor, mash some chickpeas to thicken and serve. 

Instant Pot (Canned Chickpeas): Follow steps 1,2.3. Use just 1/4 cup water, 2.5 to 3 cups cooked chickpeas and pressure cook for 5 mins. 

Variations: Use other beans such as brown chickpeas (pressure cook 50 mins), black eyed peas(pressure cook 30 mins), kidney beans or white beans(pressure cook for 45 mins). 

Add a cup of chopped tomatoes with the chickpeas.

** times are for creamy curry with soft chickpeas. Chickpeas that are just done have a bite and clash with the creamy profile i am going for. Adjust the times based on preference if needed.