This is a recipe for slow, unhurried days in the kitchen. Pork and white beans simmer together with a simple mirepoix and herbs de Provence until the beans are creamy and the pork is tender enough to fall apart easily. The flavors deepen gently as it cooks, becoming richer with time. It’s well suited to quiet evenings and cold weather, and even better after a night in the fridge. Serve with rice or crusty bread, with a spoonful of pesto on top if you like.
What You’ll Need for This Pork & White Bean Braise
Dried white beans. Soaked overnight. Cooking the beans from dried gives the dish its creamy texture.
Olive oil. For cooking the pork and vegetables at the start.
Pork shoulder. Cut into large chunks so it stays tender during the long simmer.
Onion, carrot, and celery. A classic mirepoix that builds the base flavor.
Herbs de Provence. Adds a gentle herbal note that carries through the pot.
Salt and pepper. Season well, especially the pork.
Bay leaf. Adds subtle depth as everything simmers.
Garlic. Whole smashed cloves for a mellow, savory base.
Chicken bone broth. The braising liquid.
Braised Pork and White Beans with Herbs De Provence
Description
Ingredients
1 lb dried white beans , soaked overnight
2 tablespoons olive oil
2-3 lb. pork shoulder, cut into 2-inch chunks
1 medium yellow onion, diced
1 medium carrot, diced
1 stalk of celery, diced
2 teaspoons herbs de Provence
salt and pepper
1 bay leaf
4 whole cloves of garlic, skin removed + smashed
3 cups chicken bone broth
Instructions
The Night Before:
- Soak the beans in a big bowl with enough water to cover them by two inches.
- Generously season the pork with kosher salt. Store in the refrigerator in a plastic bag or bowl covered in plastic wrap.
The Day of:
- Drain the soaked beans and set aside.
- Remove the pork from the refrigerator and allow to come to room temp for about 30 mins. Pat the pieces of pork to dry with a paper towel.
- In a dutch oven or heavy-bottom pan, heat olive oil over high heat. Once the oil is hot, add the pieces of pork, making sure not to crowd the pan (you can brown the pork in a couple of batches, if needed).
- Brown the pork 2-3 minutes per side.
- Remove the pork from the pot and set aside on a plate.
- Drain off most of the fat that has rendered in the pan from the pork, leaving about 1 Tbsp in there. Turn the heat down to medium-low and add the diced onion, carrots, celery and a pinch of salt. Stir and allow the onions to soften but not brown, about 5-7 minutes. Add the garlic and herbs de Provence and cook for another minute or two.
- Add the bay leaves, soaked and drained beans, bone broth along with enough water to almost cover the beans.
- Bring the mixture up to a simmer over medium-high heat. Once simmering, turn down the heat to the lowest setting on your stove and nestle the pieces of browned pork into the bean mixture.
- Cover the pot with a lid and allow to cook on low for 3-4 hours, or until the pork is fall-apart tender and the beans are nice and creamy. Mash some of the beans with the back of a spoon to create aa creamer consistency. Season with salt and pepper.
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