Food & Recipes

White-Bean and Pork Stew

by Kathy Gunst

White-Bean and Pork Stew

This hearty stew will be most flavorful if it sits for a day or two in your refrigerator

Prep time: About 15 Minutes Cook time: About 30 Minutes Serves: 6 Servings 1 cup flour
Salt and freshly ground pepper
1 1/2 lbs boneless pork, cut into 1- to 1 1/2-inch cubes
1 Tbs olive oil
1 Tbs fresh thyme, or 1 tsp dried
1 Tbs tomato paste
2 cups low-sodium chicken broth
Two 15-oz cans white or cannellini beans, drained and rinsed
1 bay leaf

This stew will be most flavorful if it sits for a day or two in your refrigerator. Serve it with rice, noodles, or couscous.

1. Combine the flour, salt, and pepper on a plate. Coat pork cubes with seasoned flour.

2. In a large, deep skillet or a shallow, flameproof casserole, heat the oil over moderate heat. Add the pork cubes and cook for 8 minutes, or until browned. Sprinkle with thyme, then season with salt and pepper. Add the tomato paste and stir well. Pour in the chicken broth and bring the stew to a simmer, stirring well. Add the beans and the bay leaf and let the stew simmer for 20 minutes, or until the pork is tender. Taste for seasoning and remove the bay leaf before serving.

Freeze-Easy: Store the stew in plastic containers with tight-fitting lids. After thawing, reheat gently until simmering; or follow your microwave’s directions.

How Kids Can Help: Measure ingredients; drain and rinse beans; place flour, salt, and pepper on plate. 410 calories, 8.2 g fat (2.2 g saturated), 473.5 mg sodium, 71.5 mg cholesterol