Few can resist this soup-stew of tender cannellini beans, silken pork shoulder, tomatoes, and herbs. We give the cherry tomatoes a little extra love in the oven to boost their flavor before we stir them into the beans. Rosemary is a natural in this dish, but its the generous amount of parsley added at the end thats the real revelation. The herb adds a zesty top note to the beans. Simple side dishes—garlic bread, a green salad—complete the picture.
Stew can be made 3 days ahead and chilled (covered once cool). Reheat gently, adding a little water if necessary.
Recipe information
Total Time
2 1/2 hr
Yield
Makes 12 to 14 (main course) servings
Ingredients
Preparation
Soak beans:
Step 1
Combine beans with enough water to cover by 2 inches in a 4-to 5-quart pot. Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, while you cook the pork.
Cook pork while beans soak:
Step 2
Bring pork and water (4 quarts) to a simmer in an 8-to 10-quart heavy pot. Skim any foam, then add bay leaves and oregano. Simmer, uncovered, 1 1/4 hours.
Cook beans and roast tomatoes
Step 3
Drain beans and add to pork mixture along with onions, garlic, rosemary, and 1 tsp each of salt and pepper. Simmer, uncovered, stirring occasionally, until beans are just tender, 35 to 45 minutes.
Step 4
While beans simmer, preheat oven to 475°F with rack in upper third. Toss tomatoes with oil and spread out, cut sides up, in a large 4-sided sheet pan. Stir together sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and sprinkle over tomatoes. Roast until tomatoes begin to shrivel and caramelize on bottom, about 45 minutes.
Finish Stew:
Step 5
When beans are tender, scoop out about 4 cups beans with a slotted spoon and coarsely mash.
Step 6
Return mashed beans to stew along with tomatoes, parsley, and 1 teaspoon salt and simmer 3 minutes. Discard bay leaves and season stew with salt and pepper.
