1. Sort and wash navy beans and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand for 8 hours. 2. Drain beans. Place beans, 1 t sage, 1 t salt, 5 cloves of garlic and bay leaves in ziptop bag. 3. Combine 2 t sage, 1 t salt, 1 t fenel seeds and 3 cloves of garlic. Rub mixture over pork. 4. Place pork in a zip top bag. 5. Place both bags in a larger bag labeled with directions. 6. To serve: Thaw overnight in fridge. 7. Place beans, pork and 4 cups of water in a slow cooker. Cook on HIGH 8 hours. Pull pork apart into chunks and serve with bean mixture. ---------------------------------------------------------------------------
Nutrition
Ingredients
