With working full time, mothering full time, I rarely get to do what I love as often as I'd like. Now, my knee is injured and I need to take a break from running. So, I'm going to stretch and braise. We're doing the Sunday simmer.
I'm going to spend my Sunday creating food that I'll eat for a couple of days, as to not cook each night this next week. Ready for summer...with fog, wind, and cold...try this:
Orange Pork Ragout with Beans
- 1 cup cannelini, rinsed
- 2 tablespoons extra virgin olive oil
- 1 pound boneless pork shoulder, in 2-inch chunks
- 1 medium-size onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, cored, seeded and finely chopped
- 1 teaspoon smoked Spanish paprika
- 1/4 teaspoon ground cloves
- Grated zest and juice of 1 orange
- 1 1/2 cups dry red wine
- 3 branches fresh rosemary
- Salt and freshly ground black pepper
- Small pinch red chili flakes
- 2 tablespoons finely chopped flat-leaf parsley
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. Drain beans and add. Add rosemary, black pepper and chili. Bring to a simmer.
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.