“I made this stew this past weekend for a party and everyone loved it! This recipe came from the December 2008 issue of Gourmet Magazine. This can be made up to 5 days in advance. I just love recipes that can be made far in advance, especially with flavors improving like this one!”
READY IN:
2hrs 30mins
SERVES:
12-14
YIELD:
6 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine beans with enough water to cover by 2 inches in a 4- to 5-quart pot. Bring to a boil and boil for 2 minutes, then remove from heat and let stand, covered, while you cook the pork.
  2. Bring pork and water (4 quarts) to a simmer in an 8- to 10-quart heavy pot. Skim any foam, then add bay leaves and oregano. Simmer, uncovered, 1 1/4 hours.
  3. Drain beans and add to pork mixture along with onions, garlic, rosemary, and 1 teaspoons each of salt and pepper. Simmer, uncovered, stirring occasionally, until beans are just tender, 35 to 45 minutes.
  4. While beans simmer, preheat oven to 475 degrees with rack in upper third. Toss tomatoes with oil and spread out, cut sides up, in a large 4-sided sheet pan. Stir together sugar, 1/2 teaspoons salt, and 1/2 teaspoons pepper and sprinkle over tomatoes. Roast until tomatoes begin to shrivel and caramelize on bottom, about 35-45 minutes.
  5. When beans are tender scoop out about 4 cups beans with a slotted spon and coarsely mash. Return mashed beans to stew along with tomatoes, parsley and 1 teaspoons salt and simmer 3 minutes. Discard bay leaves and season stew with salt and pepper to taste.

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