Recipe: Pork and Beans and Greens
Ingredients
- 4 lb. boneless pork shoulder roast - cut in large pieces
- for the wet rub
- 1/2 tsp dried rosemary
- 1 tsp black pepper
- 1/2 tsp fennel seeds
- 2 tsp salt
- 1/2 tsp hot pepper flakes
- 1 tsp cumin
- 1/2 tsp dried oregano
- 2 cloves garlic
- 1 rounded tbsp brown sugar
- 1 tbsp wine vinegar
- 1 tbsp olive oil
- To serve with
- 1 large bunch arugula
- 1 14-oz jar cannellini beans
- 1 lemon
- 1 tbsp olive oil
- 2 cloves sliced garlic
Instructions
Step 1
Add 1/2 tsp dried rosemary,1 tsp black pepper,
1/2 tsp fennel seeds,
2 tsp salt,
1/2 tsp hot pepper flakes,
1 tsp cumin,
and 1/2 tsp dried oregano into a grinding bowl. Grind the mixture.
Step 2
Add 2 cloves garlic,1 rounded tbsp brown sugar,
1 tbsp wine vinegar,
and 1 tbsp olive oil. Grind well.
Step 3
Take 4 lb. boneless pork shoulder roast, cut in large pieces.Put them into a baking pan. Add the web rub in step 2. Spread around.
Toss around to let the pork pieces coated with the web rub.
Then bake in an oven at 350F for 1 hour.
After that, remove from the oven. Flip the pork pieces.
Return in the oven and cook for another 1/2 hour or until crusty and tender.
Step 4
Take a pan over medium heat with a little olive oil. Add 2 cloves sliced garlic.When the oil start boiling, add 1 14-oz jar cannellini beans, some red pepper and some salt.
Give it a stir. Add the juice of 1 lemon, and half cup of chicken stock. Give it a stir.
Add 1 large bunch arugula. Stir around for 1 minute. Turn off the heat. Stir around.
Step 5
Then place some arugula leaves on a serving plate. Add some cannellini beans, topped with pork shoulder roast pieces.Drizzle some sauce over. Enjoy.
