Pork Roast With White Beans And Cranberries

• 1 lb dried navy beans, about 2 cups
• 5 lbs pork shoulder blade roast, trimmed
• 1 1/2 teaspoons kosher salt, divided
• 1/4 teaspoon pepper
• 2 tablespoons fresh sage, divided
• 1 1/2 cups shallots, sliced-about 8 medium
• 5 cups water
• 3 sprigs fresh sage
• 1/2 cup dried cranberries

1. Sort and wash beans; place in a large Dutch oven.
2. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
3. Preheat oven to 350.
4. Sprinkle roast with 1 t salt and pepper.
5. Rub surface of roast with 4 t minced sage.
6. Heat a Dutch oven over med high heat.
7. Coat pan with cooking spray.
8. Add roast to pan; cook for 15 min, turning to brown on all sides.
9. Remove roast from pan.
10. Add shallots to pan; saute 3 min or til tender.
11. Return roast to pan.
12. Add remaining 1/2 t salt, beans, 5 cups water, and sage sprigs to pan; bring to a simmer.
13. Cover and bake at 350 for 2 hours. Add cranberries and bake another 30 min or til tender.
14. Remove sage sprigs; discard.
15. Remove roast from pan; shred meat with 2 forks.
16. Sprinkle with remaining minced sage.
17. Serve roast with bean mixture.

navy beans, pork shoulder blade roast, kosher salt, pepper, fresh sage, shallots, water, sage, cranberries

Taken from www.food.com/recipe/pork-roast-with-white-beans-and-cranberries-190436 (may not work)