Depression Era Pork Shanks and Great Northern Beans Directions:
Rinse the Great Northern beans under cool running water and discard any broken beans, debris, or small stones.
Trim the visible exterior fat from the pork shanks while leaving the connective tissue intact.
Pat the pork shanks dry with paper towels.
Heat a large skillet over medium-high heat and sear the pork shanks for 3–4 minutes per side, until deeply browned. Use a light coating of cooking spray only if sticking occurs.
Place the Great Northern beans in the bottom of a 5- to 6-quart slow cooker.
Nestle the browned pork shanks into the beans in a single layer.
Pour in the water, making sure the beans are fully submerged and the pork shanks are mostly covered.
Add the salt and gently stir the liquid around the beans.
Cover and cook on LOW for 8–10 hours, until the beans are creamy and tender and the pork pulls away from the bones easily.
Check the liquid level after 4–5 hours. If the beans are no longer submerged, add enough hot water to cover them by 1/2 inch.
Skim the rendered fat from the surface.
Taste the beans and cooking liquid, then add more salt if needed.
If the liquid is too thin, remove the lid and cook on HIGH for 20–30 minutes, or mash a small portion of the beans against the side of the slow cooker and stir them back into the liquid.
Carefully remove the pork shanks, discard the bones, and divide the meat evenly among the servings.
Serve each portion with 1 cup of beans and cooking liquid and 2–3 ounces of cooked pork.
Refrigerate leftovers within 2 hours and reheat to 165°F before serving.
WW Points Calculation
Well-trimmed bone-in pork shanks, 2 pounds: 40.00 points
Dried Great Northern beans, 1 pound: 0.00 points
Water, 6 cups: 0.00 points
Kosher salt, 1 1/2 teaspoons: 0.00 points
Points Information
Total Points: 40.00 points
Servings: 8 servings / 1 cup beans and cooking liquid with 2–3 ounces cooked pork
Points per serving: 5.00 points
Nutrition Information
Calories: 330
Protein: 27 g
Carbohydrates: 36 g
Fat: 9 g
Fiber: 12 g
Sugar: 1 g
Sodium: 380 mg
I'm waiting for your comments! Enjoy!
