Slow-Cooked Tuscan Pork With White Beans

• 2 cups dried navy beans
• 1 tablespoon minced fresh sage, divided
• 2 teaspoons kosher salt, divided
• 1 teaspoon ground fennel seeds
• 8 garlic cloves, minced and divided
• 2 1/2 pounds boneless pork shoulder (Boston butt), trimmed
• 4 cups water
• 2 bay leaves

1. Sort and wash navy beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand for 8 hours. Drain the beans.
2. Preheat oven to 275u0b0.
3. Combine 2 teaspoons sage, 1 teaspoon salt, 1 teaspoon ground fennel seeds, and 3 minced garlic cloves. Rub sage mixture over pork. Place pork, navy beans, remaining 1 teaspoon sage, remaining 1 teaspoon salt, remaining 5 minced garlic cloves, 4 cups water, and bay leaves in Dutch oven, and bring to a boil. Cover and bake at 275u0b0 for 4 hours or until pork is very tender. Discard bay leaves. Pull pork apart into chunks, and serve with bean mixture.

beans, fresh sage, kosher salt, ground fennel seeds, garlic, pork shoulder, water, bay leaves

Taken from www.myrecipes.com/recipe/slow-cooked-tuscan-pork-with-white-beans (may not work)