Florence Fabricant's Orange Pork Ragout with Beans

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Florence Fabricant's Orange Pork Ragout with Beans
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Makes: 4 servings adjust
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Directions

Ingredients

  • 1 cup Rancho Gordo Yellow Indian Woman beans, rinsed

Step 1

Place beans in a saucepan, cover with water by 2 inches, bring to a boil, cook 2 minutes, cover and set aside to soak 1 hour.

Ingredients

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 pound Boneless Pork Shoulder, in 2-inch chunks
  • 1 medium Onion, finely chopped
  • 3 cloves Garlic, minced
  • 1 Red Bell Pepper, cored, seeded, and finely chopped
  • 1 teaspoon Smoked Paprika
  • 1⁄4 teaspoon Ground Cloves
  • 1 Orange, zested and juiced
  • 1 1⁄2 cups Dry Red Wine
  • 3 sprigs Fresh Rosemary
  • Salt
  • pinch Red Chili Flakes

Step 2

Meanwhile, heat 2 tablespoons oil in a 4-quart casserole and brown pork without crowding over medium-high heat. Remove. Add onion, garlic and bell pepper. Sauté over low heat until soft. Stir in paprika, cloves and zest. Stir in orange juice and wine, scraping bottom of pan. Return pork to pan. Set aside until beans have finished soaking, then drain beans and add. Add rosemary, black pepper and chili. Bring to a simmer.

Ingredients

  • 2 Flat Leaf Parsley, finely chopped

Step 3

Cover and simmer 2 to 3 hours, until beans are tender. Add water occasionally, if needed. Season with salt. Leave in casserole for serving or transfer to a serving dish. Scatter parsley on top before serving.
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