Orange Pork Ragout with Beans
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1cup dried cannellini beans, rinsed
- 3tablespoons extra virgin olive oil
- 2pounds boneless pork shoulder, in 2-inch chunks
- 1medium-size onion, finely chopped
- 3cloves garlic, minced
- 1red bell pepper, cored, seeded and finely chopped
- 1½teaspoons smoked Spanish paprika
- ¼teaspoon ground cloves
- Grated zest and juice of 2 oranges
- 1½cups dry red wine
- 3branches fresh rosemary
- Salt and freshly ground black pepper
- Small pinch red chili flakes
- 1tablespoon finely chopped flat-leaf parsley
Nutritional analysis per serving (4 servings)
933 calories; 52 grams fat; 16 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 6 grams polyunsaturated fat; 48 grams carbohydrates; 12 grams dietary fiber; 10 grams sugars; 53 grams protein; 1181 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place beans in a saucepan, cover with water by 2 inches, bring to a boil, cook 2 minutes, cover and set aside to soak 1 hour.
- Step 2
Meanwhile, heat 2 tablespoons oil in a 4-quart casserole and lightly brown pork without crowding over medium-high heat. Remove. Add onion, garlic and bell pepper. Sauté over low heat until soft. Stir in paprika, cloves and zest. Stir in orange juice and wine, scraping bottom of pan. Return pork to pan. Set aside until beans have finished soaking, then drain beans and add. Add rosemary, black pepper and chili. Bring to a simmer.
- Step 3
Cover and simmer 2 hours, until beans are tender. Season with salt. Leave in casserole for serving or transfer to a serving dish. Drizzle over remaining oil and scatter parsley on top before serving.
Private Notes
Comments
This was excellent, a bright, refreshing change from pork shoulder cooked with tomato and/or red wine, as so many recipes call for. I cooked the meat without the beans a day ahead to allow the flavor to develop further over night in the refrigerator and to make it easy to remove the fat. Then I added canned beans and reheated the whole thing. Everyone loved it.
This recipe has potential, but some serious flaws. The beans will be tough if cooked only in the wine, no matter how they are prepped (precooked or soaked overnight). Perhaps some wine late in the cook time to add flavor, with a broth for the main cook time will work. Also, the spices need refining. Paprika and cloves are harsh. Perhaps a more complex combination such as cumin, coriander, paprika and cloves in small amounts to create a warm taste would tamp down the harshness. Finally, the pork hunks are ok, but shredding the pork at the end of cooking would make for a better dining experience.
Nice holiday dish with its mulled-wine scents and flavors. I did cook the day before, in a 300 oven rather than stovetop; cooked beans separately and added them when reheating. Ground cloves add slight bitterness; next time I might stick a couple of whole cloves in an onion instead.
This is quite good, but the beans need much longer to either soak or cook. Ultimately I finished the dish in the pressure cooker for 40 minutes to finish cooking the beans.I found the broth quite thin and had to reduce it at the end. Even then I still served it over polenta. I think seasoning with salt earlier in the cooking would help.