Sauteed White Beans With Pork And Sage
|White kidney beans||1 Pound (1 bag)|
|Diced salt pork||1 1⁄2 Cup (24 tbs) (1/4 inch cubes)|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Finely chopped fresh sage/Rosemary leaves||2 Teaspoon|
|Kosher salt/Coarse salt||To Taste|
|Freshly ground black pepper||To Taste|
Cook the beans according to package directions, drain, cover, and leave on a very low heat.
While the beans are cooking, place the salt pork in a small pan, cover with boiling water, and simmer gently for about 10 minutes.
Drain and blot dry.
In a medium size saucepan, heat the olive oil until hot, fragrant, and almost smoking.
Stir in the salt pork, lower the heat, and saute until cooked through but not browned or crisp, about 10 to 13 minutes.
Add the drained white beans and sage, stirring to coat evenly.
Season with kosher salt and a generous amount of black pepper.
If you are using canned beans, continue cooking until the beans are heated through.
Serving size: Complete recipe
Calories 2844 Calories from Fat 2456
% Daily Value*
Total Fat 269 g414.1%
Saturated Fat 66.7 g333.7%
Trans Fat 0 g
Cholesterol 172.8 mg57.6%
Sodium 4871.2 mg203%
Total Carbohydrates 61 g20.4%
Dietary Fiber 19.2 g76.9%
Sugars 0 g
Protein 33 g66.2%
Vitamin A 8.5% Vitamin C 4.6%
Calcium 24.7% Iron 28.3%
*Based on a 2000 Calorie diet