Spicy Pork Ragout With Cannelini And Orange

• 2 14 ounce cans cannelini, rinsed and drained
• a couple of good swirls extra virgin olive oil
• 2 pounds boneless pork shoulder, in 2-inch chunks
• 1 medium onion, finely chopped
• 3 fat cloves garlic, minced
• 1 red bell pepper, cored, seeded and finely chopped
• 1-1/2 teaspoons smoked Spanish paprika
• 1 teaspoon ground cloves
• 2 oranges, zested and juiced
• 1-1/2 cups dry red wine
• 3 good sized sprigs fresh rosemary
• coarse salt
• freshly ground black pepper
• good pinch crushed hot red pepper flakes
• chopped fresh Italian parsley for garnish

1. Heat a couple of good swirls extra virgin olive oil in a 4-quart casserole and lightly brown pork without crowding over medium-high heat. Remove.
2. Add onion, garlic and bell pepper. Saute over low heat until soft.
3. Stir in paprika, cloves and zest. Stir in orange juice and wine, scraping bottom of pan.
4. Return pork to pan.
5. Add rosemary, black pepper and red pepper flakes. Bring to a simmer. Let cook for about an hour.
6. Add the cannelini beans and let simmer 10 minutes.
7. Serve with chopped fresh Italian parsley, a blap of sour cream and a bit of orange zest .

cannelini, olive oil, pork shoulder, onion, garlic, red bell pepper, paprika, ground cloves, oranges, red wine, rosemary, salt, freshly ground black pepper, hot red pepper, fresh italian parsley

Taken from food52.com/recipes/2207-spicy-pork-ragout-with-cannelini-and-orange (may not work)