Slow-Cooked Tuscan Pork with White Beans

2 cups dried navy beans
1 tbsp. minced fresh sage
2 tsp. kosher salt
1 tsp. ground fennel seeds
8 garlic cloves, minced
2½lbs. boneless pork shoulder, trimmed
4 cups water
2 bay leaves

Sort and wash navy beans, and place in a large Dutch oven. Cover with water to
2” above beans; cover and let stand 8 hours or overnight. Drain the beans.

Preheat oven to 275°.

Combine 2 tsp. sage, half of salt, ground fennel seeds, and 3 minced garlic
cloves. Rub sage mixture over pork. Place pork, navy beans, remaining
sage, salt, and garlic, water, and bay leaves in Dutch oven, and bring to
a boil. Cover and bake at 275° for 4 hours or until pork is very tender.
Discard bay leaves. Pull pork apart into chunks, and serve with bean mixture.

8 servings