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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sort and wash navy beans and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand for 8 hours. | 2. Drain beans. Place beans, 1 t sage, 1 t salt, 5 cloves of garlic and bay leaves in ziptop bag. | 3. Combine 2 t sage, 1 t salt, 1 t fenel seeds and 3 cloves of garlic. Rub mixture over pork. | 4. Place pork in a zip top bag. | 5. Place both bags in a larger bag labeled with directions. | 6. To serve: Thaw overnight in fridge. | 7. Place beans, pork and 4 cups of water in a slow cooker. Cook on HIGH 8 hours. Pull pork apart into chunks and serve with bean mixture. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
navy bean	2	cups	dried	139.36	27.144000000000002	12.792	1.456
sage	1	tablespoon	minced	-	-	-	-
kosher salt	2	teaspoons		-	-	-	-
fennel	1	teaspoon	ground	0.5619	0.1323	0.0225	0.0036
garlic clove	8		minced	35.76	7.9344	1.5264	0.12
pork shoulder	2 1/2		boneless trimmed	1439.3366	0.0	255.4539	38.5334
water	4	cups		0.0	0.0	0.0	0.0
bay leaf	2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.