dried cannellini beans (you can use canned)
onion, small dice
cloves garlic, minced, plus 1 head garlic peeled
carrots, medium diced
canned, peeled plum tomatoes, crushed by hand
1 1/2 pounds
left over pork shoulder, 1 inch dice
- Soak the beans overnight in water and drain well before cooking (or use the canned ones)
- In a large pot, cook the bacon on low heat to renter the fat, about 10 minutes, then add the onion and the minced garlic and cook until lightly browned.
- Add remaining vegetables, tomatoes and the drained beans and stir together well. Add water to just cover the beans, stir and simmer for 1 hour.
- While beans are cooking, bring 2 cups water to boil in a small saucepan over high heat, 2 to 3 minutes; blanch the head of garlic for 30 seconds, then drain.
- Repeat two more times.
- Return garlic to empty pot, add cream and bring to a simmer over high heat, three to four minutes.
- Reduce heat to low; cook for 30-40 minutes.
- Pour garlic cream into a strainer over a bowl.
- Press heads through strainer with a spatula or the back of a spoon; garlic will mash to a paste.
- Place garlic cream on a warm spot on the stove between the burners.
- After beans have cooked for an hour liquid should be reduced by almost half.
- Add water to cover again and add the diced pork meat.
- Raise temperature to medium and continue to simmer until everything is tender and the cooking liquid has thickened slightly.
- Salt to taste.
- Preheat oven to 400 degrees.
- Put the bean mixture in a 3 quart casserole dish.
- Drizzle with garlic cream and top with bread crumbs.
- Bake until golden, 20-25 minutes. (If casserole is filled to the top place it on top of a sheet pan to catch drips)
- Serve with crusty bread.