Rinse the dried navy beans under cool running water and pick through them, discarding any broken beans or small stones. Set aside.
Pat the pork shanks dry with a clean towel. This helps them brown better and develop that rich, deep color and flavor on the outside.
Dried navy beans being sorted on a kitchen counter
In a large skillet over medium-high heat (or using the stovetop-safe insert of your slow cooker, if you have one), sear the pork shanks on all sides until they are well browned, 3–4 minutes per side. You don’t need oil if the pan is hot enough and the shanks are fatty; if they start to stick badly, add just a teaspoon or two of neutral oil. This browning step is key to getting that glossy, brown braised exterior and a more flavorful cooking liquid.
Place the rinsed navy beans in the bottom of a 5- to 6-quart slow cooker. Nestle the browned pork shanks on top of the beans, arranging them so they sit snugly among the beans rather than stacked on top of each other.
Pork shanks browning in a skillet
Pour in the water, starting with 6 cups, making sure the beans are fully submerged and the shanks are mostly covered, with the bone ends peeking out if they’re tall. Add the salt and gently stir around the beans (it’s fine if you don’t move the shanks much). The liquid will look thin now but will thicken into a silky, collagen-rich sauce as the shanks slowly cook and the beans release starch.
Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or until the navy beans are very tender and the pork shanks are fall-off-the-bone soft. The meat should pull away easily with a fork and the beans should be creamy inside, not chalky.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
