Italian · Dinner
Pork and Bean Stew
A rustic Italian stew of seared pork shoulder braised slowly with cannellini beans, tomato, rosemary and white wine until the meat turns tender and the broth thickens. Finished with parsley and olive oil, it is served warm with crusty bread to soak up the sauce.
$5
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
478Calories
38.2gProtein
25.1gFat
22.6gCarbs
5.4gSugar
6.8gFiber
612mgSodium
149mgChol
7.6gSat Fat
980mgPotassium
95mgCalcium
4.6mgIron
1.3mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat pork shoulder cubes dry, season with salt and pepper. Finely chop onion, garlic, rosemary and parsley.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown the pork on all sides for about 5 minutes until golden, working in batches if needed.
3
Sauté
Add onion and garlic to the pot over medium heat for 3 minutes until the onion softens and turns translucent. Stir in tomato paste.
4
Deglaze and simmer
Pour in white wine and scrape the pot base for 1 minute until browned bits lift. Stir in canned tomatoes, chicken stock, rosemary and cannellini beans, bring to a gentle bubble over medium-low heat, cover and cook for 80 minutes until pork is fork-tender.
5
Plate
Stir in the chopped parsley, adjust salt and pepper to taste, and ladle the stew into a bowl to serve warm with crusty bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 1 cup90g, about a third of a 15 oz can, drained cannellini beans
- 1 cup120g, about half of a 14 oz can canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp rosemary
- 1/2 cup120ml dry white wine
- 1 cup240ml chicken stock
- 2 tbsp28g olive oil
- 2 tsp2 tsp tomato paste
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
