1 cup cannellini beans, rinsed
2 tablespoons extra virgin olive oil
1 pound boneless pork shoulder, in 2-inch chunks
1 medium-size onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, cored, seeded and finely chopped
2 teaspoons smoked Spanish paprika
1/4 teaspoon ground cloves
Grated zest and juice of 1 orange
1 1/2 cups dry red wine
3 branches fresh rosemary
Salt and freshly ground black pepper
Small pinch red chili flakes
2 tablespoons finely chopped flat-leaf parsley
1. Place beans in a saucepan, cover with water by 2 inches, bring to a boil, cook 2 minutes, cover and set aside to soak 1 hour.
2. Meanwhile, heat 2 tablespoons oil in a 4-quart casserole and brown pork without crowding over medium-high heat. Remove. Add onion, garlic and bell pepper. Sauté over low heat until soft. Stir in paprika, cloves and zest. Stir in orange juice and wine, scraping bottom of pan. Return pork to pan. Set aside until beans have finished soaking, then drain beans and add. Add rosemary, black pepper and chili. Bring to a simmer.
3. Cover and simmer 2 to 3 hours, until beans are tender. Add water occasionally, if needed. Season with salt. Leave in casserole for serving or transfer to a serving dish. Scatter parsley on top before serving.
Chef: Florence Fabricant