Pork Rib Roast with Tomato Braised Beans

MAKE THIS WITH: Le Creuset 8-qt. Oval Oven

Ingredients:

• 2 pounds dried white beans, such as cannellini

• 4 cups chicken stock, divided

• 2 bouquet garni, divided

• 1 (8-10 pound) bone-in pork loin, trimmed and frenched

• Salt

• Freshly ground black pepper

• Herbes de Provence

• 3 carrots, peeled and chopped

• 3 stalks celery, chopped

• 3 medium onions, peeled and chopped

• 1 head garlic, peeled

• 1 cup white wine

• 1 pound pork sausage

• 1 14-ounce can diced tomatoes

• 1/2 cup parsley leaves, chopped

Directions:

1. Place the beans in a large mixing bowl. Cover with cold water and let soak for at least 8 hours or overnight. Drain the soaking water and discard before cooking.

2. Place the beans in a large Dutch Oven or stock pot along with 1 bouquet garni, 2 cups chicken stock and a couple of large pinches of salt. Add enough water to cover the beans by 3 inches. Bring to a boil, then reduce to a simmer, skimming off any foam. Simmer until the beans are tender, about 2 hours, adding more water as needed. Remove from the heat and drain. Set aside.

3. Meanwhile, preheat oven to 450°F. Season the pork rib roast generously with salt, pepper and Herbes de Provence. Place pork roast in a large Dutch Oven then place the pot in the preheated oven.

4. Roast the pork until golden brown, about 45 minutes. Remove the pot from the oven and remove the pork roast. Add the carrots, celery, onions, garlic, wine and remaining bouquet garni to the pan and toss to combine.

5. Reduce the oven temperature to 325°F. Place the pork back into the pot on top of the vegetables and place back in the oven. Roast until a thermometer inserted in the pork reaches 140°F, about 45 minutes. Remove the pork and vegetables from the pot and tent with foil. Let rest for at least 15 minutes.

6. Heat the Dutch Oven set over medium heat. Add the sausage to the pan and sauté, breaking up the pork into small pieces. Add the diced tomatoes, scraping up any browned bits on the bottom of the pot, and cook until the tomatoes are thickened slightly, about 5 minutes. Add the cooked white beans along with the remaining 2 cups chicken stock and the cooked vegetables. Simmer for 10 minutes, then season to taste with salt and pepper.

7. Stir the parsley into the beans right before serving. Slice the pork between the ribs and serve alongside the beans.