Pork & Beans

   This is definitely not your mama's out-of-a-can pork & beans! A moist & flavorful entree that is super easy to make and is super tasty. Don't be surprised if everyone asks for seconds!

Here's the recipe.

Roast Pork with Beans & Kale 
serves 4 - 6, or 2 teenagers

--- 3 lb bone in pork shoulder roast, also called Boston Butt or Pork Butt
--- 2 cans (15.5 oz.) great northern beans or cannelini beans, drained and rinsed
--- 1 can (14.5 oz.) diced tomatoes with roasted garlic and onion
--- 1 1/2 cups chicken broth
--- 2 TBS olive oil
--- 3 tsp minced garlic
--- 6 oz. fresh kale, washed, stemmed and coarsely chopped
--- Salt & black pepper to taste
--- pinch of red pepper flakes (optional)

-----   Preheat the oven to 375 degrees F.
-----  Season the pork with salt and black pepper on all sides. Heat a large, heavy skillet or sauce pan (a cast iron skillet is ideal) over high heat and add 1 TBS of olive oil.  Sear the meat on all sides then remove and set aside.
-----  Lower the heat to medium and add remaining tablespoon of olive oil. Add the minced garlic and cook for about 30 seconds to 1 minute, being careful not to brown the garlic. Add the tomatoes (with their juices) to the pan and cook for another 3 minutes.  Add the kale and cook, stirring occasionally, until the kale starts to wilt, about 5 minutes.
-----  Remove the kale-tomato mixture from the heat and set aside.
-----  Place the rinsed and drained beans in the bottom of an oven roasting pan, a little larger than the size of the roast. Add the chicken broth and the optional pinch of red pepper flakes to the beans. Add the kale-tomato mixture to the beans and spread out evenly to cover the beans. Season the bean mixture with a pinch of salt and black pepper. Give the beans a stir and then place the browned pork butt on top of the beans along with any meat juices that may have collected.  Cover the roasting pan and bake for 1 1/2 to 2 hours. Using a meat thermometer, check the internal temperature of the meat after 1 1/2 hours of baking time; you are looking for a temp of 165-170 degrees. If the beans look like they are drying out, add some more liquid and finish baking.
-----  Remove from oven and allow the meat to rest in the pan for 5 to 10 minutes. Remove roast from pan and slice, roughly 1/4 inch thick slices. Spoon out the bean, kale and tomato mixture onto warm plates or a serving platter. Place the meat on the beans and spoon a bit of the cooking liquid over the meat.
----- Serve with a fresh garden salad and some crusty French bread and enjoy!