17 November 2017 Pork & White Bean Stew Watch the video 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: Preheat oven to 325 F. 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. Add onion, carrots and celery, cook 3-5 minutes. Add garlic, smoked paprika and salt. Cook for 1 minute more. Deglaze with red wine, cook for 2 minutes. Add diced tomatoes, crushed tomatoes, water and bring to a boil. Carefully add pork. Cover and transfer to oven and cook for 1 hour at 325 F. Stir in white beans and mushrooms, cover and return to oven to continue cooking for another 45 minutes. 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 Saturated 2 g Monounsaturated Polyunsaturated Cholesterol 76 mg Sodium 1119 mg Carbohydrate 38 g Fibre 10 g Protein 44 g Apple cider-braised pork shoulder... and a perfect pairing for fall Cranberry pork cocktail meatballs... and what makes a perfect holiday appetizer Print Rate this article: No rating 1032 Please login or register to post comments.