Sunday, July 06, 2008

Brasied Pork with White Beans


Even in the Summer a comforting stew sounds good when the cool fog comes in. I made a simple stew of pork shoulder, garlic, onion and white beans. After about three hours of slow simmering the beans are soft and tender and the chunks of pork are falling apart. The flavors are a lot like cassoulet but with out all the vegetables and sausage. I served it with a dollop of a parsley pesto.


2 comments:

kindageeky said...

looks darn good! What's in your parsley pesto?

Chef Gregory Clausen said...

very simple blend of flat leaf parsley, extra virgin olive oil, salt and pepper, lemon juice and garlic.