Pork & Bean Winter Stew

A rich and robust stew featuring tender chunks of pork, cannellini beans, and savory vegetables, all slow-simmered in a deeply seasoned broth, served with warm cornbread.

• Prep: 25 min
• Cook: 1 hr 15 min
• Total: 1 hr 40 min
• Servings: 4.5
• Cuisine: American
• Difficulty: Medium

Dietary

• Nut-Free
• Soy-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• rich
• boil
• steam
• stir-fry

Ingredients

• 1 pound pork shoulder (cut into 1-inch cubes)
• 1 tablespoon olive oil
• 1 yellow onion (large, chopped)
• 2 clove garlic (minced)
• 2 carrots (peeled and diced)
• 2 celery stalks (diced)
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried thyme
• 0.25 teaspoon red pepper flakes
• 1 can diced tomatoes (28 ounces, undrained)
• 4 cup beef broth
• 1 can cannellini beans (15 ounces, rinsed and drained)
• 0.5 cup fresh parsley (chopped for garnish)
• 1 package cornbread mix (8.5 ounces)
• 1 cornbread ingredients (as per package directions)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Season the pork shoulder cubes with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Brown the pork cubes in batches, about 3-4 minutes per side, until nicely seared. Remove pork and set aside.
3. Add chopped yellow onion, minced garlic, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes until vegetables begin to soften.
4. Stir in smoked paprika, dried thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
5. Return pork to the pot. Add diced tomatoes (undrained) and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 60-70 minutes, or until pork is very tender.
6. Stir in the rinsed and drained cannellini beans and cook for another 5 minutes to heat through.
7. While stew simmers, prepare the cornbread mix according to package directions and bake.
8. Ladle the hearty pork and bean winter stew into bowls. Garnish with fresh parsley and serve hot with warm cornbread.

Notes

This stew freezes well. For best flavor, make a day ahead and let the flavors meld. Adjust red pepper flakes to your preferred spice level.

Nutrition (per serving)

• Calories: 520
• Protein: 38.2 g
• Carbohydrates: 50.1 g
• Fat: 20.3 g
• Fiber: 12.5 g
• Sodium: 920 mg
• Saturated Fat: 7.5 g
• Sugar: 8.1 g
• Cholesterol: 105 mg