Food & Wine Thursdays: Three Bean, Pork, and Kale Ragout

Here’s an excellent one-pot meal that takes a little time but is very low-maintenance.

1. In a Dutch oven or high-walled pan, heat two Tablespoons of canola oil.
2. Sautee one diced medium white onion and four minced gloves of garlic in the oil over medium eat until soft.
3. While the onion and garlic is cooking, cut a salted two-pound pork shoulder into large (3 inch) chunks.
4. Brown the pork on all sides and then remove from pan.
5. Deglaze the pan with 1 Tablespoon of white wine vinegar.
6. Add one 10-ounce bag of chopped kale to the pain and sautee.
7. Add 1.5 cups soaked dry beans (I used small red beans, black beans, and pinto beans).
8. Add one cup chicken or vegetable stock and bring to a simmer.
9. Return the pork to the Dutch oven and stir.
10. If necessary, add enough water to nearly cover all ingredients, bring to a boil, and then reduce to a simmer.
11. Add 3 Tablespoons of salt, 2 bay leaves, and 1 Tablespoon each of black pepper, cumin, and paprika.
12. Add four large diced carrots and four large ribs of diced celery.
13. Cook until the beans are soft and the pork pulls apart with a fork, about two hours.
14. Serve on its own as a stew, over rice, or as a filling for burritos, tacos, or empanadas and serve with a medium bodied red wine like a Pinot Noir or Cotes du Rhone.

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