Ingredients
- 1 pound Soldier Beans Dried
- 1 Pork Shoulder, trimmed
- 1½ teaspoon Salt Divided
- ¼ teaspoon Black Pepper
- Cooking Spray
- 1½ cups Onion Sliced
- 5 cups Water
- ½ cups Cranberries Dried
- 1 teaspoon Sage Optional; dried
Equipment
- Large Pot
- Colander
- Stovetop
- Oven
- Oven Safe Pot
Instructions
- Rinse beans and cover in large pot with water, letting soak for 8 hours, and then drain.
- Preheat oven to 350°F.
- Sprinkle pork roast with 1 teaspoon salt and pepper. Rub surface of roast with mixture.
- Heat an oven-safe pot over medium-high heat and coat with cooking spray.
- Add roast to the pan and cook for 15 minutes, turning to brown on all sides. Remove roast from the pan.
- To the same pan, add onions, and sauté until tender. Return roast to the pan.
- Add remaining ½ teaspoon of salt, beans, 5 cups of water, and optional dried sage to the pan; bring to a simmer. Cover and bake in pre-heated oven for 2 hours.
- Add dried cranberries to pan; bake an additional 30 minutes. Remove and discard sage springs. Remove roast from pan and shred with two forks.
Nutrition
Nutrition Facts
Pork Roast with Beans and Cranberries
Amount per Serving
Calories
198
Calories from Fat 54
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Cholesterol
57
mg
19
%
Sodium
339
mg
15
%
Potassium
472
mg
13
%
Carbohydrates
15
g
5
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
20
g
40
%
Vitamin A
6
IU
0
%
Vitamin C
2
mg
2
%
Calcium
36
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Beans, Cranberries, Dried Cranberries, Ground Pepper, Onion, Pork, Pork Shoulder, Sage, Salt, Soldier Beans, Water