Discover the joy of effortless Italian cooking with Slow Cooker Tuscan Pork and White Beans. This recipe is a perfect blend of simplicity and flavor, making every bite a memorable experience.
This slow cooker pork and beans recipe deserves a permanent place on your dinner schedule, and here’s why: First, you don’t have to soak the beans. I loathe soaking beans, and I know you do too.
The common thought used to be that soaking beans would reduce some of their, ahem, more musical qualities, but that’s pretty much been disproved. Soaking them does cut down on cooking time, but since you’re slow-cooking them anyway, who cares? Right?
Table of Contents
Reasons to Love This Pork and Beans Recipe
- Italian Pork and Beans combine savory meats with hearty beans, creating a deeply satisfying taste.
- This dish is versatile and you can enjoy it as a main course, side dish, or even a flavorful stew.
- This Slow Cooker Tuscan Pork and White Beans is easy to make and only requires simple ingredients and straightforward cooking techniques.
Recipe Ingredients
- Fresh Sage: This aromatic herb provides a slightly peppery, earthy flavor, essential for authentic Italian taste.
- Dried Navy Beans: They provide a mild, nutty taste and are essential for a hearty, satisfying texture.
- Low Sodium Chicken Broth: The broth brings a subtle, savory depth.
See the recipe card for full information on ingredients and quantities.
Variations
- Herbs and Spices Variation: For a Mediterranean twist, consider replacing the rosemary and sage with thyme and oregano. These herbs bring a lighter, more aromatic quality. You can also add a pinch of smoked paprika for subtle smokiness or red pepper flakes for a spicy kick.
- Vegetable Broth and Pork Variation: Use vegetable broth instead of chicken broth and a vegetarian protein instead of pork for a vegetarian twist that preserves the rich, umami depth of the dish. Ideal for those preferring a meat-free option.
How to Make Crock Pot Pork and Beans
Step #1: Boil the beans for 10 minutes.
Step #2: Place the beans, broth, and bay leaves in a large slow cooker. Place the pork on top of the beans.
Step #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.
Step #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.
Step #5: Serve topped with freshly cracked black pepper and butter-toasted crusty bread. Drizzle on a splash of white wine vinegar if desired.
Expert Tips
- Rinse Beans Without Soaking: Sort through your dried beans to remove any pebbles or debris, and give them a quick rinse in your colander to remove any residual dirt. There’s no need to plan ahead for bean-soaking time for this recipe.
- Skipping the Sear is Okay: You don’t have to sear your meat before putting it in the slow cooker for this recipe. The dish has so much flavor that you really won’t notice a difference if you skip this step.
- Sear One Side for Compromise: If you insist on searing your meat ahead of time, consider searing just one side. High temperatures can dry out the meat, and you want this pork to be moist and fork-tender.
Frequently Asked Questions
For an elegant twist on the traditional dish, other varieties of white beans such as Tuscan white beans, Cannellini beans, or Great Northern beans make excellent alternatives. These white bean options enrich the recipe with a refined texture and subtle sweetness.
Yes, adding veggies can enhance the dish both nutritionally and flavor-wise. Consider incorporating diced carrots, bell peppers, kale, and celery stalks into the beans before cooking.
Storage Info
Store leftovers of this Crock Pot Pork and Beans in an airtight container in the refrigerator for up to 4 days. To freeze, ensure it’s cooled before transferring to a freezer-safe container, where it can stay good for up to 3 months.
To reheat, thaw in the refrigerator if frozen, then warm on the stove over medium heat or in a microwave until heated through, stirring occasionally to ensure even warming.
More Tuscan Recipes That You’ll Love
Slow Cooker Tuscan Pork and White Beans Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 pound dried Navy beans - rinsed and picked over for debris
- 1 quart 4 cups low sodium chicken broth
- 2 bay leaves
- 2 ½ – 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)
Instructions
- Boil the beans for 10 minutes.
- Place the beans, broth, and bay leaves in a large slow cooker. Place the pork on top of the beans.
- 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.
- 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.
- Serve topped with freshly cracked black pepper and butter-toasted crusty bread. Drizzle on a splash of white wine vinegar if desired.
NOTES
Nutrition
Just needed to pop by and say how every fall I look forward to making this soup!!! It’s so damn good. I’m making it for a fall soup party this weekend and know it’s going to leave people drooling.
Aw it’s so nice to read this comment! I’m really glad you like it as much as I do 🙂
If I can’t find fresh sage, will ground sage work? Thanks
I’m going to make this tomorrow!
I am not a fan of navy beans, would cannelini beans work the same?
Yes, cannelini beans should work just fine!
Can you make this with canned beans? If you can, when should they be added? Also, should they be straight from the can or rinsed and drained? The recipe sounds amazing. Thanks in advance for your help.
Hi, Laurel! If using canned beans, I would rinse and drain them and add them in during the last hour of cooking. They won’t absorb as much flavor as dried beans would, but it would still be tasty!