Name: Cannellini with Pork and Rosemary
Cook time: 20 min
Total time: 2 1/2 hr
Yield: Makes 12 to 14 (main course) servings
Ingredients: 2 pounds dried white beans, such as cannellini or Great Northern (4 3/4 cups), picked over and rinsed; 5 pounds boneless pork shoulder, trimmed and cut into 1½-inch pieces; 4 quarts water; 2 Turkish bay leaves or 1 California; 1 teaspoon dried oregano; 2 medium onions, chopped; 3 tablespoons finely chopped garlic; 4 teaspoons finely chopped rosemary; 1 1/2 pounds cherry tomatoes, halved; 2 tablespoons olive oil; 1 teaspoon sugar; 6 cups flat-leaf parsley (from 3 bunches), very coarsely chopped; Accompaniment: extra-virgin olive oil for drizzling

Few can resist this soup-stew of tender cannellini beans, silken pork shoulder, tomatoes, and herbs. We give the cherry tomatoes a little extra love in the oven to boost their flavor before we stir them into the beans. Rosemary is a natural in this dish, but its the generous amount of parsley added at the end thats the real revelation. The herb adds a zesty top note to the beans. Simple side dishes—garlic bread, a green salad—complete the picture.

Cooks' note:

Stew can be made 3 days ahead and chilled (covered once cool). Reheat gently, adding a little water if necessary.

Recipe notes

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