Orange Pork Ragout with Beans

This recipe was published in the New York Times and has quickly become a favorite of many of us.

Published: October 31, 2007

Time: 3 hours

1 cup dried cannellini beans, rinsed
3 tablespoons extra virgin olive oil
2 pounds 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 1/2 teaspoons smoked Spanish paprika
1/4 teaspoon ground cloves
Grated zest and juice of 2 oranges
1 1/2 cups dry red wine
3 branches fresh rosemary
Salt and freshly ground black pepper
Small pinch red chili flakes
1 tablespoon finely chopped flat-leaf parsley.

1. Place beans in a saucepan, cover with water by 2 inches, bring to a boil, cook 2 minutes, cover and set aside to soak 1 hour.

2. Meanwhile, heat 2 tablespoons oil in a 4-quart casserole and lightly 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. Set aside until beans have finished soaking, then drain beans and add. Add rosemary, black pepper and chili. Bring to a simmer.

3. Cover and simmer 2 hours, until beans are tender. Season with salt. Leave in casserole for serving or transfer to a serving dish. Drizzle over remaining oil and scatter parsley on top before serving.

Yield: 4 servings