Pork and Beans

“We have soup for dinner most Sundays, so I am always looking for something delicious that I can start at half-time and have ready at the end of the game. This is an easy recipe that can be adapted to what you have in the fridge, such as adding peppers, fennel or other vegetables. I like to keep the vegetable pieces big so they don’t disappear in the cooking.”

Katie Wetzel Murphy, Winery Ambassador and Family Partner

Serves: 4-6

Ingredients:

1 1/2 cups scarlet runner beans (Rancho Gordo)
1 1/2 Lbs boneless pork roast (not tenderloin)
1 large leek
4 celery stalks,
4 large carrots
3 cloves garlic, minced
AVV Olive oil
1/4 cup AVV Sauvignon Blanc
1/2 tsp cumin
1 tsp powdered oregano
1/2 tsp pepper, ground
2 tsp salt, divided
3 cups chicken stock
1 cup tomato puree
Bay leaf

Method of Preparation:
Rinse and soak beans for several hours or overnight.

Trim fat from roast and cut into 1” cubes. Slice leek, celery and carrots lengthwise and chop into 1-inch pieces, mince garlic.

Heat oil in a large soup pot over medium heat, add leek and celery and brown for 5 minute; add garlic and cook until fragrant, about 1 minute. Add pork and stir while browning for 8 to 10 minutes. Add white wine and deglaze the pan, scraping up the brown bits. Stir until the wine is almost evaporated. Add cumin, oregano, pepper, 1 teaspoon salt, stock, drained beans, tomato puree and bay leaf. Reduce heat, cover and let simmer for one hour, stirring occasionally.

Check beans for doneness and make sure your liquid is covering everything. Cover and simmer for another 30 minutes. Remove cover, add carrots and another teaspoon salt, and cook for about 20 minutes until carrots are softer, but not mushy.

You can top this with parsley or sour cream and serve with bread or cheese toast.