Pork Roast with White Beans and Cranberries

1 pound dried navy beans (about 2 cups) (1 cup dried beans= 2 1/2 cups canned or pre-soaked)
1 (5-pound) pork shoulder blade roast, trimmed
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons minced fresh sage, divided
Cooking spray
1 1/2 cups sliced shallots (about 8 medium)
5 cups water
3 fresh sage sprigs
1/2 cup dried cranberries

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.

Preheat oven to 350º.

Sprinkle pork roast with 1 teaspoon salt and pepper. Rub surface of roast with 4 teaspoons minced sage. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add roast to pan; cook for 15 minutes, turning to brown on all sides. Remove roast from pan. Add sliced shallots to pan; sauté 3 minutes or until tender. Return roast to pan. Add remaining 1/2 teaspoon salt, beans, 5 cups water, and sage sprigs to pan; bring to a simmer. Cover and bake at 350° for 2 hours. Add dried cranberries to pan; bake an additional 30 minutes or until roast is tender. Remove sage sprigs; discard. Remove roast from pan; shred pork with 2 forks. Sprinkle with remaining 2 teaspoons minced sage. Serve roast with bean mixture.

Yield: 13 servings (serving size: about 3 ounces roast and 1/2 cup beans)