Great in the name of this recipe refers not to any pretention I make about its quality or taste, although I like it a lot or I wouldn't post it, but from the use of Great Northern white beans.
I make this in a big crock pot. You size it by the roast you buy.
| 12 oz | package bacon |
| 1 | smoked sausage |
| 5 lbs | Boston butt or picnic roast, bone-in |
| 1 lb | Great Norther white beans |
| 1 large | yellow onion, finely diced |
| 1 cup | white wine |
| 4 | bay leaves |
| — | thyme |
| — | fresh-ground black pepper |
| 1 can | tomato sauce |
| 1 14 oz can | chicken stock |
1. Cook beans 28 minutes in pressure cooker. You want them still very al dente. Mostly drain liquid, but not dry.
2. Sauté and slightly brown bacon and sausage. Remove using slotted spoon and brown the roast well in the remaining fat. Remove.
3. Clarify the diced onion in the remaining fat. Deglaze with wine.
4. Line the bottom of a crock pot with the bacon and sausage. Add in onion and wine.
5. Drop roast on top. Pour beans in around roast, add bay leaves, thyme and fresh-ground black pepper.
6. Cook until tender. Pour in tomato sauce and chicken stock. Keep warm until serving. You can pull the pork back off the bone as soon as you like.
Serve with cabbage or other brassica.