Ingredients

• 2 pounds dried white beans, such as cannellini or Great Northern (4 3/4 cups), picked over and rinsed
• 5 pounds boneless pork shoulder, trimmed and cut into 1½-inch pieces
• 4 quarts water
• 2 Turkish bay leaves or 1 California
• 1 teaspoon dried oregano
• 2 medium onions, chopped
• 3 tablespoons finely chopped garlic
• 4 teaspoons finely chopped rosemary
• 1 1/2 pounds cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 6 cups flat-leaf parsley (from 3 bunches), very coarsely chopped
• Accompaniment: extra-virgin olive oil for drizzling

Instructions

1. Combine beans with enough water to cover by 2 inches in a 4-to 5-quart pot. Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, while you cook the pork.
2. Cook pork while beans soak: Bring pork and water (4 quarts) to a simmer in an 8-to 10-quart heavy pot. Skim any foam, then add bay leaves and oregano. Simmer, uncovered, 1 1/4 hours.
3. Bring pork and water (4 quarts) to a simmer in an 8-to 10-quart heavy pot. Skim any foam, then add bay leaves and oregano. Simmer, uncovered, 1 1/4 hours.
4. Cook beans and roast tomatoes Drain beans and add to pork mixture along with onions, garlic, rosemary, and 1 tsp each of salt and pepper. Simmer, uncovered, stirring occasionally, until beans are just tender, 35 to 45 minutes. While beans simmer, preheat oven to 475°F with rack in upper third. Toss tomatoes with oil and spread out, cut sides up, in a large 4-sided sheet pan. Stir together sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and sprinkle over tomatoes. Roast until tomatoes begin to shrivel and caramelize on bottom, about 45 minutes.
5. Drain beans and add to pork mixture along with onions, garlic, rosemary, and 1 tsp each of salt and pepper. Simmer, uncovered, stirring occasionally, until beans are just tender, 35 to 45 minutes.
6. While beans simmer, preheat oven to 475°F with rack in upper third. Toss tomatoes with oil and spread out, cut sides up, in a large 4-sided sheet pan. Stir together sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and sprinkle over tomatoes. Roast until tomatoes begin to shrivel and caramelize on bottom, about 45 minutes.
7. Finish Stew: When beans are tender, scoop out about 4 cups beans with a slotted spoon and coarsely mash. Return mashed beans to stew along with tomatoes, parsley, and 1 teaspoon salt and simmer 3 minutes. Discard bay leaves and season stew with salt and pepper.
8. When beans are tender, scoop out about 4 cups beans with a slotted spoon and coarsely mash.
9. Return mashed beans to stew along with tomatoes, parsley, and 1 teaspoon salt and simmer 3 minutes. Discard bay leaves and season stew with salt and pepper.