Pork Roast with Navy Beans

Tis the season for a big bowl of beans! There is nothing like a beans with a side of cornbread on a cold day. My favorite beans are Navy beans cooked real slow with a ham hock, just like Mama make it, but I found this recipe and I thought I would give it a go. I didn't use the fennel seeds. For one, I'm not paying $7 for a jar of fennel seeds when I only need a teaspoon or so.

Let's get started...

You will need to rinse and pick over the beans. Cover them with water and let them soak for 8 hours. Drain.

Preheat oven to 275

Now for the pork roast.

Chop up some fresh sage (from my Mama's garden), 3 garlic cloves, salt, pepper and Italian seasoning.




Rub all over the roast.

Put the beans in a dutch oven and place the roast on top.

Add 4 cups water, more sage, 5 minced garlic cloves, 2 bay leaves, salt and pepper.

Bring to a boil. DO NOT STIR THE POT! You can shake the pot, but if you stir, the casing will come off of the beans. Put the top on and place in the oven for 4 hours.

Remove from the oven and take out the bay leaves.

Shred the meat, mix together and serve.

I made this last Friday, which was an all day affair, and and the house was smelling SOOOOOO good. Later that night we had some friends come over and it was gone before we knew it! It was enough to feed 6 people and that included 3 people having seconds. Try it out and let me know what you think!