Slow Braised Pork and Beans with White Wine
A rustic Italian-style braise where tender pork butt slowly cooks alongside fresh borlotti beans in white wine and aromatic vegetables. The pork becomes fork-tender while the beans absorb rich flavors from the braising liquid. Perfect for cold weather entertaining or family dinners when you want something hearty and comforting. The combination of fresh beans rather than dried creates a creamier texture, while the white wine adds brightness to balance the rich pork.
Ingredients
- 2 tablespoons olive oil
- 4 pounds boneless pork buttpork shoulder1:1
Same cut, different name
- kosher salt
- freshly ground black pepper
- 2 medium carrots, cut into 1/4-inch dice
- 2 celery ribs, cut into 1/4-inch dice
- 1 medium onion, cut into 1/4-inch dice
- 1 garlic clove, peeled and minced
- 2 cups white wine
- 2 cups unsalted chicken broth
- 1 ½ pounds fresh borlotti or cranberry beans, shelleddried borlotti beans1:0.5prep-intensive
Soak overnight, longer cooking time
Instructions
- 1
Heat olive oil in large heavy pot over medium-high heat
- 2
Season pork with salt and pepper, then sear until browned on all sides
- 3
Transfer pork to plate and set aside
- 4
Add remaining oil to pot with diced carrots, celery, and onion
- 5
Cook vegetables until tender and starting to brown
- 6
Add minced garlic and cook until fragrant
- 7
Pour in wine and cook until reduced by half
- 8
Return pork to pot with chicken broth and bay leaf
- 9
Bring to gentle simmer, then cover with parchment and foil placed close to meat, top with lid
- 10
Cook over very low heat until pork is fork-tender and easily shredded
- 11
Remove pork and set aside
- 12
Add shelled beans to pot and increase to simmer
- 13
Cook beans until tender and liquid reduces
- 14
Return pork to pot to reheat before serving
Tips
Use parchment paper directly on the meat surface before adding foil and lid to prevent moisture loss and ensure even cooking.
Fresh borlotti beans can be substituted with cranberry beans or even high-quality dried beans soaked overnight.
Let the pork rest for 10 minutes before shredding to retain more moisture in the final dish.
Good to Know
Refrigerate covered for up to 3 days. Reheat gently on stovetop with additional broth if needed.
Can be made 1-2 days ahead. The flavors improve with time. Reheat slowly before serving.
Serve hot in wide bowls with crusty bread. Garnish with fresh herbs if desired.
Common Mistakes
Keep heat very low during braising to avoid tough, dry pork.
Don't skip searing the pork to avoid losing rich flavor development.
Cover tightly with parchment and foil to avoid moisture loss during long cooking.
Substitutions
Soak overnight, longer cooking time
FAQ
Can I use dried beans instead of fresh?
Yes, use half the weight in dried beans, soak overnight, and add 30-45 minutes to cooking time for proper tenderness.
What if I don't have white wine?
Substitute with additional chicken broth plus 2 tablespoons white wine vinegar, or use dry vermouth for similar acidity.
How long will this keep in the refrigerator?
Properly stored, this braised pork and beans will keep for 3-4 days refrigerated and can be frozen for up to 3 months.