Best 3 Orange Pork Ragout With Beans Recipes

ORANGE PORK RAGOUT WITH BEANS

Steps:

• 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.
• Meanwhile, heat 2 tablespoons oil in a 4-quart casserole and lightly 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.
• Cover and simmer 2 hours, until beans are tender. Season with salt. Leave in casserole for serving or transfer to a serving dish. Drizzle over remaining oil and scatter parsley on top before serving.

ORANGE PORK RAGOUT

Steps:

• Combine all ingredients except cornstarch, water, salt, pepper and rice in a slow cooker.
• Cover and cook on low for 6-8 hours.
• Turn heat to high and cook 10 minutes.
• Combine cornstarch and water. Stir into stew. 2-3 more minutes.
• Season to taste with salt and pepper and serve over rice.

BEEF RAGU WITH BEANS

Steps:

• Place carrots, celery, onion and garlic in a food processor; pulse until finely chopped.
• In a large bowl, mix vegetables, ground beef, diced tomatoes, beef broth, tomato paste, sugar and beans. Add half of each: Italian seasoning, salt and red pepper flakes. Stir until combined.
• Place mixture in a 6 quart slow cooker and cook 5 1/2 hours on high or 8 1/2 hours on low.
• Stir in remaining Italian seasoning, salt and red pepper flakes. Cook for an additional 30 minutes.
• For 8 servings, toss half the meat sauce with rigatoni; serve with grated cheese, if desired. Reserve other half of the sauce for future meals. May be frozen, tightly covered, for up to 2 months.