Recipes

Pork & White Bean Stew

Pork & white bean stew... and the start of winter hibernation

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Yield: Serves 4 - 6
Preparation Time: 20 Minutes
Cooking Time: 2 Hours

 

Ingredients:

  • 1 kg pork shoulder, cut into 1-inch cubes, + ½ tsp salt
  • 1 Tbsp olive oil
  • 2 carrots, sliced
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 cup red wine
  • 1 28-oz can diced tomatoes
  • 1 28oz can crushed tomatoes
  • 1 cup water
  • 1 bay leaf
  • 1 19 oz can white beans, drained and rinsed
  • 3 portabella mushrooms, cut in 1-inch chunks
  • Parsley for garnish

Cooking Instructions:

  1. Preheat oven to 325 F. 
  2. In an oven-proof Dutch oven, heat 1 Tbsp of olive oil. Sear pork shoulder, in two batches, on all sides, about 4 minutes per batch. Remove from pan. 
  3. Add onion, carrots and celery, cook 3-5 minutes. Add garlic, smoked paprika and salt. Cook for 1 minute more.  
  4. Deglaze with red wine, cook for 2 minutes. Add diced tomatoes, crushed tomatoes, water and bring to a boil. Carefully add pork. 
  5. Cover and transfer to oven and cook for 1 hour at 325 F. 
  6. Stir in white beans and mushrooms, cover and return to oven to continue cooking for another 45 minutes.
  7. Serve with a sprinkling of fresh parsley. 
Nutritional Information
Pork & White Bean Stew
Per 1 Serving (1/6 of recipe)
Calories 407
Fat 8 g
Sugar
  Saturated 2 g
  Monounsaturated
  Polyunsaturated
Cholesterol 76 mg
Sodium 1119 mg
Potassium
Calcium
Carbohydrate 38 g
Fibre 10 g
Protein 44 g

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