Slow-Braised Pork Shank White Bean–Onion Stew

Soak beans overnight; set aside.

Remove shanks from pan when golden brown all around.

In the same rondeau over medium-high heat, sauté pork shanks in remaining olive oil. Add onions and garlic, cooking until translucent. Add pears and TABASCO® Chipotle Sauce. Add oregano and stir for 1 minute. Add wine and bring to a boil. Add pork stock, bring to a boil, then reduce to a simmer.

Cook until shanks are tender, 3 to 4 hours, then remove them from the pot and cover in plastic.

Reduce liquid until beans are fully cooked. Season reduction with additional TABASCO® Chipotle Sauce, if desired.

Serve stew in a bowl over the beans-and-pear braise; crumble blue cheese over top.