Milk-Braised Pork and White Beans — Photo:
Greg Dupree / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen

Active Time:

45 mins

Total Time:

2 hrs 45 mins

Yield:

6 to 8 servings

In this pork and beans recipe inspired by maiale al latte (milk-braised pork), dried white beans and pork shoulder are simmered in a combination of milk, cream, and chicken broth until the tender beans and succulent pork are suspended in a rich, slightly caramelized sauce that you’ll want to sop up with crusty bread. Every bite features big garlic flavors and subtle herby brightness. A small amount of baking soda helps to prevent the milk from curdling too much, but don’t worry if it does: The milk solids are fine to eat and are delicious.

Frequently asked questions

What is maiale al latte?

Maiale al latte (literally “pork with milk”) is a classic Italian dish, from the Emiglia-Romagna region, of pork roast braised in milk.

Where can I find giant lima beans?

Dried lima beans (also known as butter beans) are widely available in grocery stores and online from sources like Rancho Gordo. Lima beans come in many sizes; for this recipe, look for "giant" or large lima beans. In our recipe tests, we used Camellia large lima beans purchased from Whole Foods.

Notes from the Food & Wine Test Kitchen

Sachets are a great way to infuse flavor and make it readily accessible to remove before serving. Also, the sauce will appear broken, but this is true to the original dish so it’s not something to worry about.

Make ahead

The beans, pork, and liquid can be stored in an airtight container in the refrigerator for up to 3 days.

Suggested pairing

Choose a full-bodied, lemony white, such as Charles Krug Carneros Chardonnay.

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Ingredients

6 (1/2- x 4-inch) lemon peel strips (from 1 lemon)
4 sage sprigs
4 thyme sprigs
1 teaspoon black peppercorns
1/4 cup extra-virgin olive oil
1 1/4 pounds boneless pork shoulder, cut into 1 1/2-inch chunks (about 3 cups)
2 1/2 teaspoons kosher salt, divided, plus more to taste
1 teaspoon black pepper, divided, plus more to taste
1 1/2 cups (12 ounces) dry white wine
1/2 pound dried giant lima beans or gigante beans, picked over and rinsed
1 medium garlic head, trimmed
3 cups lower-sodium chicken broth
1 cup heavy cream
1/4 teaspoon baking soda
4 cups whole milk
1 (6-ounce) bunch lacinato kale, stemmed and torn (about 7 cups) (optional)
Chopped fresh parsley and crushed red pepper, for garnish
Crusty bread, for serving

Directions

Gather lemon peel strips, sage, thyme, and peppercorns together in an 8-inch-square piece of dampened cheesecloth to create a purse-style sachet; tie to close using kitchen twine. Set aside.
Heat oil in a large Dutch oven over medium-high. Sprinkle pork evenly with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper; add to Dutch oven. Cook, turning occasionally, until meat is browned on all sides, about 8 minutes. Using a slotted spoon, transfer pork to a plate. Reserve 1/4 cup drippings in Dutch oven; discard remaining drippings. Add wine to drippings in Dutch oven; simmer over medium-high, scraping any browned bits from bottom of Dutch oven and stirring occasionally, until liquid is reduced to about 1 cup, about 5 minutes.
Return pork to mixture in Dutch oven. Add reserved sachet, beans, garlic head, broth, cream, and baking soda. Stir in milk. Bring to a simmer over medium-high, stirring often. Reduce heat to medium-low; cover and cook, stirring occasionally, until pork and beans are tender but not yet falling apart, 2 hours to 2 hours and 30 minutes. (Begin checking pork and beans after 1 hour and 30 minutes of cooking. If pork is tender before beans, use a slotted spoon to transfer pork to a bowl while beans finish cooking.) Add kale, if using, and cook, covered, until wilted and tender, about 10 minutes. Remove and discard sachet. Stir remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper into bean mixture; add additional salt and black pepper to taste. Garnish with chopped parsley and crushed red pepper. Serve with crusty bread.

Originally appeared in Food & Wine magazine, December 2023 / January 2024