Porchetta Beans
Updated October 27, 2025
Kerri Brewer for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Ready In
- 2 hr 40 min
- Rating
- Comments
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Ingredients
2 tablespoons extra-virgin olive oil
1 pound boneless pork shoulder, cut into 1-inch pieces
Salt and black pepper
1 garlic head, halved crosswise
1 pound dried white beans, such as cannellini or corona
1 fennel bulb, including stalks if available, cut through the stem into 1-inch wedges
3 sage sprigs
1 rosemary sprig
Nutritional analysis per serving (6 servings)
11 grams carbs; 54 milligrams cholesterol; 290 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 19 grams fat; 3 grams fiber; 485 milligrams sodium; 15 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven, heat the oil over medium-high. Add the pork and season with salt and pepper. Cook, stirring occasionally, until the meat is browned, 7 to 10 minutes. Scoot the pork to one side and add the garlic cut-sides down. Cook until golden brown, 2 to 4 minutes.
- Step 2
Add the beans, fennel, sage and rosemary, along with 1½ teaspoons each salt and pepper. Cover the beans with 3 inches of water. Bring to a boil.
- Step 3
Once boiling, reduce heat to medium-low and simmer, uncovered, until the pork and beans are tender, 1 to 2 hours. Add water as needed to keep the beans submerged. To test for doneness, taste more than one bean to ensure they’re all cooked through; they should flatten without much effort when pressed between your fingers. Season to taste with salt. Use two forks to shred the pork, then spoon the pork, beans, fennel and broth into bowls. Top with another grind of black pepper.
Private Notes
Comments
This is actually untrue. How long the beans take to soften depends on how long they've been stored. I've made plenty of pots of Rancho Gordo or other dried beans in an hour or two without soaking first. I never soak my beans, not because it's a bad idea but because I just don't plan ahead enough and I don't let that stop me from making beans.
@Carolinewhile everything was being prepped I roasted a big whole head of garlic with olive oil. When cool I squeezed it all into the simmering soup! Excellent!
The recipe doesn't say but definitely soak the beans overnight or use the quick method (sort & wash beans; put in large pot & cover with 2" water; heat to boiling & boil for 2 minutes; take off heat, cover, & let sit for 1 hour; drain). Dried beans won't cook in only one or two hours, or they won't cook enough. They'll be semi-hard & undigestible. Also, skip the garlic bulb & use minced garlic instead---easier, less mess & same result.
All this controversy on whether to soak or not. I’m a soaker. So I tried not soaking. I brought them to a boil for 15 minutes . Just as I suspected, using Rancho Gordo beans, (limas) they had a very hard time softening…after about 4 1/2 to 5 hours simmering, they were finally done… I will continue to soak. Soaking is the easiest thing in the world, and I suspect it makes a more digestible outcome. I love Rancho Gordo, but you’re getting this advice from a Bean purveyor and I believe he wants everyone to cook with beans whether you have time to soak or not! Sorry, Steve, love your beans, but not your advice.
I was excited when I saw the recipe, but it was just fine. I would add fennel seed (in addition to the fennel) and red pepper flake to amp up the porchetta flavor. Maybe lemon or orange zest?
@Kay Voyvodich I plan on using chicken or turkey thighs when I make it