- 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
- 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.
- 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.
- 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.
- 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.