Porc et haricots blancs à la toscane à la mijoteuse

Ingrédients

• 1 pound dried Navy beans (rinsed and picked over for debris)
• 1 quart 4 cups low sodium chicken broth
• 2 bay leaves
• 2 1/2 - 3 pounds boneless pork shoulder (Boston butt)
• 4 large leaves fresh sage
• 1 tbsp sea salt
• 1 teaspoon whole fennel seeds
• 1 tsp dried rosemary
• 5 garlic cloves (peeled)
• 1 tablespoon extra virgin olive oil
• Fresh cracked pepper (butter-toasted crusty bread, and white wine vinegar for serving (optional))

Préparation

1. 1

   Boil the beans for 10 minutes.

2. 2

   Place the beans, broth, and bay leaves in a large slow cooker. Place the pork on top of the beans.

3. 3

   Use a small food processor (or mortar and pestle) to grind the sage, salt, fennel, rosemary, garlic, and olive oil together into a paste.* Smear the paste all over the top of the pork.

4. 4

   Cover the slow cooker and cook on high for 8-10 hours, until the pork is tender and the beans are cooked through. Gently shred the pork into chunks.

5. 5

   Serve topped with freshly cracked black pepper and butter-toasted crusty bread. Drizzle on a splash of white wine vinegar if desired.