Sunday Slow Simmer Pork and White Bean Stew with Quinoa

Name: Sunday Slow Simmer Pork and White Bean Stew with Quinoa
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoon olive oil; 1.5 pound pork shoulder (cut into 1-inch cubes); 1 yellow onion (diced); 3 clove garlic (minced); 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 0.5 teaspoon ground cumin; 14.5 ounce diced tomatoes (undrained); 32 fluid ounce chicken broth; 2 can cannellini beans (rinsed and drained); 6 ounce fresh spinach; 2.5 cup quinoa (uncooked); 4.5 cup water; 1.5 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground)

A flavorful and comforting stew featuring tender pork, cannellini beans, diced tomatoes, and spinach, served over fluffy quinoa for a complete and nourishing meal.

Prep: 25 min
Cook: 55 min
Total: 1 hr 20 min
Servings: 6
Cuisine: American
Difficulty: Medium
Cost: $3.66/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2 tablespoon olive oil
1.5 pound pork shoulder (cut into 1-inch cubes)
1 yellow onion (diced)
3 clove garlic (minced)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
0.5 teaspoon ground cumin
14.5 ounce diced tomatoes (undrained)
32 fluid ounce chicken broth
2 can cannellini beans (rinsed and drained)
6 ounce fresh spinach
2.5 cup quinoa (uncooked)
4.5 cup water
1.5 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)

Instructions

Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the 1 1/2 pounds pork shoulder cubes with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
Add pork to the pot and brown on all sides for 8-10 minutes. Remove pork and set aside.
Reduce heat to medium, add 1 diced yellow onion to the pot, and cook until softened, about 5-7 minutes. Add 3 minced garlic cloves, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, and 1/2 teaspoon ground cumin, cooking for 1 minute until fragrant.
Return the browned pork to the pot. Stir in the 14 1/2 ounces diced tomatoes (undrained) and 32 fluid ounces chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 40-45 minutes, or until pork is tender.
While the stew simmers, prepare the quinoa. Rinse 2 1/2 cups uncooked quinoa thoroughly under cold water. Combine quinoa with 4 1/2 cups water or vegetable broth and 1/2 teaspoon kosher salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Let stand for 5 minutes, then fluff with a fork.
Stir 2 cans cannellini beans (rinsed and drained) into the stew. Add 6 ounces fresh spinach and cook until wilted, about 2-3 minutes. Taste and adjust seasoning with remaining kosher salt and black pepper as needed.
Serve the stew hot over the prepared quinoa.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This stew freezes well for longer storage.

Nutrition (per serving)

Calories: 620
Protein: 45.2 g
Carbohydrates: 65.5 g
Fat: 19.8 g
Fiber: 15.3 g
Sodium: 780 mg
Saturated Fat: 5.8 g
Sugar: 5.1 g
Cholesterol: 105 mg