Culinary Guides

This meal right here is what I like to call a “transitional” meal. It’s a hearty winter dish with bright notes of freshness thanks to a zesty kale chimichurri. The kale at the farm has overwintered beautifully. Though I made and froze a ton of traditional parsley chimichurri (which would also be lovely here) I wanted to play around with the fresh kale and hold onto my freezer stash longer.

Ingredients

Kale Chimichurri

• 3 cloves of garlic, peeled
• 1 cup firmly packed kale leaves, tough stems removed and torn into bite-sized pieces
• 1/2 cup + 2 tablespoons extra virgin olive oil
• 2 1/2 tablespoons red wine vinegar
• 1 teaspoon fine sea salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon freshly ground black pepper

Pork and Beans

• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon crushed red pepper flakes
• 1 (4 pound) pork shoulder
• 1 pound dry Great Northern or Navy beans, rinsed and picked over (no need to soak)
• 4 cups unsalted chicken or pork stock
• 6 cloves of garlic, peeled but left whole
• 2 medium-sized onions, chopped
• 2 teaspoons dried oregano
• 2 bay leaves
• Salt and pepper to taste

Directions

Prepare the Kale Chimichurri

1. Blend Ingredients:
   In a food processor or blender, combine the garlic, kale leaves, olive oil, red wine vinegar, sea salt, crushed red pepper flakes, and black pepper. Blend until smooth.
2. Adjust Seasoning:
   Taste the chimichurri and adjust the seasonings as needed. Set aside or refrigerate until ready to serve. For best results, let it sit at room temperature for at least 1 hour before serving to allow the flavors to meld.

Season the Pork

1. Mix Spices:
   In a small bowl, combine one teaspoon of kosher salt, black pepper, ground cumin, ground coriander, and crushed red pepper flakes.
2. Rub the Pork:
   Rub the spice mixture all over the pork shoulder. Browning the pork before placing it in the slow cooker is optional but recommended for a deeper flavor.

Slow Cook the Pork and Beans

1. Prepare the Slow Cooker:
   Place the seasoned pork in the slow cooker. Arrange the rinsed and picked-over beans around the pork.
2. Add Ingredients:
   Pour in the stock and add the whole garlic cloves, chopped onions, dried oregano, and bay leaves. Sprinkle everything with a teaspoon of kosher salt and a generous pinch of pepper.
3. Cook:
   Cover the slow cooker and cook on low until the beans and pork are completely tender, about 7-8 hours.

Shred the Pork

1. Remove Pork:
   Carefully remove the pork from the slow cooker. When cool enough to handle, shred the meat using two forks.
2. Return to Pot:
   Return the shredded pork to the slow cooker and stir well to combine with the beans and broth. Keep warm until ready to serve.

Serve

1. Serve with Chimichurri:
   Ladle the pork and bean mixture into bowls. Drizzle generously with the kale chimichurri.
2. Add Bread:
   Serve with slices of sourdough bread for dunking, enhancing the flavors, and providing a satisfying texture contrast.

Additional Tips

• Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• Freezing: This dish can be frozen for up to 3 months. Allow the pork and beans to cool completely before transferring to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
• Variations: You can add other vegetables such as carrots or bell peppers to the slow cooker for added flavor and nutrition.
• Herb Substitutions: If you don’t have kale, traditional parsley or cilantro can be used for the chimichurri.

Enjoy this hearty and flavorful Slow Cooked Pork & White Beans with Kale Chimichurri, perfect for warming up on a chilly day!