Farmers’ Market Brothy Beans with Pork is the perfect meal for those rainy, chilly spring days and is best served with something that can soak up the flavorful broth. We usually have it with a loaf of really good bread and entirely too much butter, but it would also be lovely over rice, farro, mashed potatoes, or risotto. If you’re a fan of the starch/carb combo like we are, a scoop of pasta stirred into the beans is excellent as well.

We filled a wagon (literally) with gorgeous spring veggies at the Alameda Farmer’s Market to make this comforting dish. Creamy Rancho Gordo Cranberry Beans and tender cubes of Vande Rose Farms pork shoulder make it a hearty, filling meal that still celebrates spring produce.

Serving size
Small size serves 1 person.
Large size serves 2 people.

To heat

• Microwave: Remove frozen contents from packaging and place in microwave-safe dish. Cover and heat on medium-high heat until warmed through, stirring at least once halfway through heating (about 4-6 minutes total). Stir well before serving.

• Stove: place frozen contents in a saucepan and heat over medium heat until warmed through. Add a tablespoon or two of water, if needed.

Ingredients
Cranberry beans, pork shoulder, water, carrots, organic celery, rainbow chard, spring onions, organic fennel, chicken stock, green garlic, organic extra virgin olive oil, salt, dried basil, organic thyme, pepper, red pepper flakes.