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Chef John's Pork and Beans and Greens

Chef John

"This is my Italian version of pork and beans. As you know, beans and greens are very popular for New Year's in the south, and they say if you eat them, you'll have a very prosperous new year. No guarantees, but it's not going to hurt!"
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Ingredients

1 h 45 m servings 510 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 510 kcal
  • 26%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 1030 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grind salt, black pepper, cumin, rosemary, fennel, red pepper flakes, and oregano to a coarse powder using a mortar and pestle. Add 2 cloves garlic and mash to a paste. Mix in brown sugar, wine vinegar, and 1 tablespoon olive oil; stir until paste is thoroughly combined.
  3. Place pork chunks into a large roasting pan and spoon paste over meat; toss until meat coated.
  4. Bake pork in the preheated oven for 1 hour; flip pork chunks and continue cooking until outside of meat has a browned crust, about 30 more minutes. Set aside and keep warm.
  5. Pour 1 tablespoon olive oil into a skillet, place over medium heat, and add 2 sliced cloves of garlic; cook until garlic begins to sizzle, 1 minute. Stir beans into skillet and season with salt and red pepper flakes to taste; cook and stir until beans are heated through and coated with oil, 3 to 4 minutes. Pour in lemon juice and chicken stock and bring to a simmer. Mix arugula leaves into bean mixture and cook just until leaves are bright green, about 1 minute. Turn off heat and let mixture stand to allow arugula to wilt, about 1 more minute.
  6. Place wilted arugula into the bottom of a serving bowl and top with beans and a chunk of caramelized pork; drizzle juices over meat to serve.

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Reviews

Read all reviews 7
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Perfect!

Simple and DELICIOUS! Pork had lovely flavor and greens were bright and flavorful. Absolutely loved it, will make it again.

I used a combo of escarole & arugula. And used A LOT more greens since they cook down so much. This was delicious and the family loved it!

this recipe was amazing! I used spinach instead of arugula and used 2 cans of beans

excellent recipe - perfect proportions - but the arugula is a bit bitter for our taste - not sure what else it would go with.

This meal was absolutely fabulous and super simple to make, would be great for company because it is so low maintenance. I trimmed most of the fat from the pork chunks to make it a little more...

Our cut of pork shoulder was too fatty but the rest of the meal and the non fatty cuts of pork were good.