Let me just take a moment to recommend a recipe to you all. This has got to be the easiest, cheapest little number ever. This time of year, we can all use a bit of that cheap and easy in our lives! But it is also super good and kid friendly too. Try it with a salad and crusty bread for the easiest ever entertaining menu!
2 c. dried navy beans (soaked overnight)
1 T. minced fresh sage, divided
2 t. kosher salt
1/2 t. coarse pepper
8 garlic cloves
2 1/2 pounds pork shoulder, boston butt, or picnic roast
4 c. chicken broth
2 bay leaves
Preheat oven to 275 degrees. Mince a teaspoon of fresh sage and three garlic cloves. Grind in (with the side of your knife) a teaspoon of kosher salt and the pepper. Rub all over the pork. Place beans, 4 c. chicken broth, remaining five cloves garlic, remaining sage, teaspoon salt, and bay leaves in a dutch oven. Lay the pork on it, and bring to a boil. Cover and pop in the oven for 4 hours, or until pork is very tender. Discard bay leaves. Pull pork into chunks, and serve with the beans on the side. Would be beautiful in a shallow bowl with the pork on top and some fresh sage to garnish.