White Bean & Pork Stew is a classic dish that’s as comforting as it is flavorful. This hearty stew typically features tender chunks of pork simmered in a rich broth with creamy white beans, aromatic vegetables like carrots, onions, and celery, and often includes herbs like thyme and rosemary for added depth. The result is a soul-warming meal that’s perfect for a chilly evening or any time you’re craving a stick-to-your-ribs kind of comfort food.
INGREDIENTS
- 6 cans of navy beans, rinsed and drained (reserve one can)
- 5 strips of bacon, cooked and chopped (for garnish)
- 1-2 pounds of pork steak or cubed pork roast (cut into 1-inch cubes)
- 2 tablespoons oil or butter
- 1 diced bell pepper
- 1 diced onion
- 1 diced jalapeno
- 2 diced carrots
- 5 cloves of garlic, minced
- 1 box of quality chicken broth or stock
- 1/2 cup of white wine (or substitute with 1/2 cup of broth if not using)
- Salt and pepper, to taste
INSTRUCTIONS
Stove Top:
- In a large pot, cook bacon over medium heat. Start with cold bacon to render the fat. Once crispy, remove the bacon but leave the grease in the pot.
- Season the pork with salt and pepper. Brown the pork in the bacon grease, doing it in batches if necessary. Once browned, remove the pork and set it aside.
- In the same pot, add the bell pepper, jalapeno, onion, and carrots. If the pork left too little fat, add a couple tablespoons of oil or butter. Cook the veggies until they begin to soften.
- Add minced garlic and cook for an additional 2-3 minutes.
- Pour in the white wine and scrape up any brown bits from the bottom of the pot. Add the broth, five cans of rinsed and drained beans, and browned pork. Stir to combine. Cover and simmer for 45 minutes, stirring occasionally.
- After 45 minutes, taste the dish and adjust seasoning with salt and pepper. Rinse and drain the remaining can of beans and mash them with a fork, bean smasher, or your hands. Stir the mashed beans into the pot.
- Simmer for an additional hour with the lid on, stirring occasionally. Taste again for seasoning and adjust as needed. If the pork isn’t tender enough, simmer for another 30 minutes.
- Garnish with the chopped bacon before serving. Enjoy!
CanCooker:
- In the CanCooker, follow the same steps as above to cook the bacon, then brown the pork in the bacon grease in batches. Remove the pork and set it aside.
- Add the diced bell pepper, onion, and carrots to the pot, adding oil or butter if necessary. Cook until the vegetables begin to soften, then add the garlic and cook for another 2-3 minutes.
- Pour in the white wine to deglaze the pot, scraping the bottom to release any brown bits. Add the broth, five cans of beans, and the browned pork. Stir to combine, then cover the CanCooker.
- Once steam starts to jet out of the top, set a timer for 45 minutes. Simmer with the lid on, stirring occasionally.
- After 45 minutes, taste and adjust seasoning as needed. Mash the remaining can of beans and add them to the pot, stirring to incorporate.
- Continue simmering for another hour, checking for seasoning and tenderness. If needed, simmer for another 30 minutes until the pork is tender.
- Top with chopped bacon and serve.
RECIPE NOTES
- Pork steaks are a great choice for this dish because they become incredibly tender, and the bones add excellent flavor.
- This recipe makes a large quantity, perfect for feeding a crowd. Leftovers freeze well, especially in Souper Cubes, which portion it into 1- or 1/2-cup servings for easy reheating.
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