How to make it

  • 1. Place beans in bowl. Add enough water to cover by 1 inch; soak overnight.
  • Drain.
  • 2. Heat 2 Tbs.. oil in heavy Dutch oven over high heat. Season pork with
  • salt and pepper. Working in batches, add pork to pan; brown on all sides,
  • about 7 minutes per batch. Transfer to plate. Pour off drippings. Add wine
  • to pan; cook 1 minute, scraping up any browned bits. Add pork, beans, 6 cups
  • water, thyme, and bay leaves. Bring to simmer, skimming foam from surface.
  • Reduce heat to low, cover and simmer until beans are tender, about 1-1/2
  • hours.
  • 3. Meanwhile, heat 2 Tbs.. oil in heavy large skillet over high heat. Add
  • eggplant and season with salt. Sauté until brown, about 5 minutes. Drain on
  • paper towels. Heat 1 Tbs.. oil in same skillet over low heat. Add onion;
  • sauté 3 minutes. Add garlic; sauté 1 minute. Increase heat to medium-high.
  • Add tomatoes; stir until thick, about 5 minutes. Add mixture to pork; add
  • eggplant. Cover partially and simmer over low heat until eggplant is tender,
  • adding more water if too thick, about 20 minutes. Season mixture with salt
  • and pepper.

Reviews & Comments 3

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    " It was excellent "
    cuzpat ate it and said...
    I really like it myself too! high 5!
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    " It was excellent "
    goodeat ate it and said...
    This is a very good recipe!
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    " It was excellent "
    minitindel ate it and said...

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