Active Time

　　20 min

　　Total Time

　　2 1/2 hr

　　Few can resist this soup-stew of tender cannellini beans, silken pork shoulder, tomatoes, and herbs. We give the cherry tomatoes a little extra love in the oven to boost their flavor before we stir them into the beans. Rosemary is a natural in this dish, but it’s the generous amount of parsley added at the end that’s the real revelation. The herb adds a zesty top note to the beans. Simple side dishes—garlic bread, a green salad—complete the picture.

　　

Ingredients

Makes 12 to 14 (main course) servings

　　2 pounds dried white beans, such as cannellini or Great Northern (4 3/4 cups), picked over and rinsed

　　5 pounds boneless pork shoulder, trimmed and cut into 1½-inch pieces

　　4 quarts water

　　2 Turkish bay leaves or 1 California

　　1 teaspoon dried oregano

　　2 medium onions, chopped

　　3 tablespoons finely chopped garlic

　　4 teaspoons finely chopped rosemary

　　1 1/2 pounds cherry tomatoes, halved

　　2 tablespoons olive oil

　　1 teaspoon sugar

　　6 cups flat-leaf parsley (from 3 bunches), very coarsely chopped

　　Accompaniment: extra-virgin olive oil for drizzling

　　

Soak beans:

Step 1

Combine beans with enough water to cover by 2 inches in a 4-to 5-quart pot. Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, while you cook the pork.

　　

Cook pork while beans soak:

Step 2

Bring pork and water (4 quarts) to a simmer in an 8-to 10-quart heavy pot. Skim any foam, then add bay leaves and oregano. Simmer, uncovered, 1 1/4 hours.

　　

Cook beans and roast tomatoes

Step 3

Drain beans and add to pork mixture along with onions, garlic, rosemary, and 1 tsp each of salt and pepper. Simmer, uncovered, stirring occasionally, until beans are just tender, 35 to 45 minutes.

　　

Step 4

While beans simmer, preheat oven to 475°F with rack in upper third. Toss tomatoes with oil and spread out, cut sides up, in a large 4-sided sheet pan. Stir together sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and sprinkle over tomatoes. Roast until tomatoes begin to shrivel and caramelize on bottom, about 45 minutes.

　　

Finish Stew:

Step 5

When beans are tender, scoop out about 4 cups beans with a slotted spoon and coarsely mash.

　　

Step 6

Return mashed beans to stew along with tomatoes, parsley, and 1 teaspoon salt and simmer 3 minutes. Discard bay leaves and season stew with salt and pepper.

　　Cooks' note:

　　Stew can be made 3 days ahead and chilled (covered once cool). Reheat gently, adding a little water if necessary.