Tuscan Pork and White Beans

Ingredients

• extra virgin olive oil
• 1 onion, diced
• 1 carrot, diced
• 2 stalks of celery, diced
• 2 cloves of garlic, chopped
• 1 teaspoon fennel seeds
• 1/2 teaspoon of dried chili flakes
• 2 fresh bay leaves
• 4 thyme sprigs
• 8 sage leaves
• 2 1/2 cups water
• 1 cup white wine
• 1 Tablespoon tomato paste
• 12 ounces dried cannellini beans, soaked overnight in cold water
• 2 pounds pork neck, cut into three large pieces
• Salt and pepper to taste
• Zest and juice of one lemon

Directions

Heat the oven to 325° F.

In a large oven-proof pot, heat a good lug of olive oil over a low flame. Add the onion, carrot, celery, garlic, fennel seeds, herbs, and chili and cook gently until soft and translucent. Cook these aromatics extremely low and slow for around 10-15 minutes.

Add the tomato paste and white wine and stir to combine. Add the cannellini beans and water. Increase heat and bring to the boil. Add the pork, ensuring it is immersed in the beans and liquid and season with salt and pepper. Cover pot with a lid and cook in the preheated oven for 3- 3 1/2 hours - checking every hour or so for water levels. You may need to add more to ensure the beans continue cooking and the pork does not dry out. The beans should be tender and the pork falling apart.

Scatter over the zest of the lemon and squeeze of the juice to taste. Serve immediately with crusty bread.