Crockpot Beans and Greens in a Tuscan Stew

By on February 7, 2018

Crockpot Beans and Greens in a Tuscan Stew

If you haven’t tried farro yet, please do. This ancient grain from Italy can be found in most grocery stores today in the grains aisle. It brings an earthy,nutty quality to soups and stews. Yum.

Makes 8 to 10 servings
2 pounds pork shoulder
1 leeks (white part only, sliced thin)
1 fennel bulb (finely chopped)
4 carrots (sliced into thin rounds)
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon red pepper flakes
3 sprigs thyme
parmesan cheese (rind)
1/2 lemon, juice and zest
14 ounces diced tomatoes (with basil, and oregano )
2 quarts chicken stock
1/2 cup farro, cooked
14 ounces canned navy beans, drained
2 cups kale (chopped)

Cut pork into large pieces and brown in oil on all sides, then add leeks, fennel and carrots. Over medium low heat brown meat and vegetables on all sides.
Transfer to the slow cooker set on HIGH and season with salt pepper, thyme, 1 cup parmesan rind , lemon, tomatoes and stock.
Cook until tender, about 6-8 hours. Add cooked farro, navy beans and kale and cook about 30 minutes longer.
Serve hot with corn bread.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”