Hearty Pork Stew with White Beans

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This hearty pork stew with white beans is a warm, comforting dish that’s perfect for chilly days. Packed with tender pork, flavorful vegetables, and creamy white beans, it’s both nourishing and satisfying. The combination of slow-cooked pork with tomatoes, garlic, and spices creates a rich and savory flavor. The addition of white beans adds texture and protein, making this stew a wholesome, filling meal. Whether you’re preparing a family dinner or cooking in bulk for the week, this recipe is a crowd-pleaser.

Full Recipe:

Ingredients

For the Pork Stew:

  • Pork Neck (Pork Shoulder): 500 g
  • Onion: 200 g (approximately 1 large onion)
  • Carrots: 200 g (approximately 2 medium carrots)
  • Garlic: 2 cloves
  • Diced Tomatoes (canned): 400 g
  • Tomato Paste: 3 tablespoons
  • Mustard: 1 teaspoon
  • Water: 1 liter
  • Vegetable Oil: 1.5 teaspoons
  • Sweet Paprika: 1.5 teaspoons
  • Sugar: 1 teaspoon
  • Black Ground Pepper: To taste
  • Chili Flakes: To taste (optional for heat)
  • Salt: To taste

For the White Beans:

  • White Beans (dried): 450 g
  • Water: 2 liters
  • Salt: 1 tablespoon

Step-by-Step Instructions

Step 1: Prepare the White Beans

  1. Soak the Beans: Start by soaking the white beans in cold water for at least 6-8 hours or overnight. This will soften them and reduce cooking time.
  2. Cook the Beans: After soaking, drain and rinse the beans. In a large pot, add the beans and 2 liters of fresh water. Bring to a boil, then reduce heat and simmer for 60-90 minutes until the beans are tender but not mushy.
  3. Season the Beans: Once cooked, add 1 tablespoon of salt to the beans and simmer for another 10 minutes. Drain the beans and set them aside.

Step 2: Prepare the Pork Stew

  1. Sear the Pork: Cut the pork neck into bite-sized chunks. In a large pot or Dutch oven, heat 1.5 teaspoons of vegetable oil over medium-high heat. Add the pork pieces, season with salt and pepper, and sear on all sides until browned (about 5-7 minutes). Remove the pork and set aside.
  2. Sauté the Vegetables: In the same pot, add the chopped onion, sliced carrots, and minced garlic. Sauté for 5-7 minutes until the vegetables have softened and the onion is translucent.
  3. Add the Tomatoes and Spices: Stir in the diced tomatoes, tomato paste, mustard, sweet paprika, sugar, and chili flakes (if using). Cook for another 2-3 minutes to let the flavors meld.
  4. Deglaze and Add Water: Pour in 1 liter of water, scraping the bottom of the pot to release any browned bits (this adds flavor). Bring the mixture to a simmer.
  5. Return the Pork: Add the browned pork back into the pot. Stir well and cover with a lid. Let the stew simmer on low heat for about 45-60 minutes, or until the pork is tender.

Step 3: Combine the Beans and Stew

  1. Add the Cooked Beans: Once the pork is tender, add the cooked white beans to the stew. Stir everything together and let it simmer for an additional 15-20 minutes, allowing the flavors to fully develop.
  2. Final Seasoning: Taste the stew and adjust the seasoning with salt, black pepper, and additional spices as needed.

Step 4: Serve

  1. Garnish and Serve: Once the stew is ready, serve it hot. Garnish with fresh parsley or dill if desired, and pair it with crusty bread for a complete meal.

Cooking Tips

  • Meat Substitute: If you don’t have pork neck or prefer a leaner option, you can use pork shoulder or even chicken thighs as an alternative.
  • Bean Shortcut: If you’re short on time, you can use canned white beans instead of dried. Simply drain and rinse them, then add them directly to the stew during the final 15-20 minutes of cooking.
  • Spice Adjustments: For a milder stew, skip the chili flakes. If you enjoy a spicier dish, feel free to increase the amount of paprika or add cayenne pepper.

Storage Tips

  • Refrigeration: Store any leftover stew in an airtight container in the fridge for up to 3-4 days. Reheat on the stovetop or in the microwave.
  • Freezing: This stew freezes well. Once cooled, transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Nutritional Facts (per serving, based on 6 servings)

  • Calories: 450 kcal
  • Protein: 32 g
  • Fat: 18 g
  • Carbohydrates: 40 g
  • Fiber: 8 g
  • Sodium: 900 mg
  • Sugar: 7 g

FAQs

  1. Can I use other types of beans?
    • Yes, you can substitute white beans with other types like cannellini, navy beans, or even kidney beans. However, the cooking times may vary.
  2. Is this stew gluten-free?
    • Yes, this recipe is naturally gluten-free, provided that the mustard and other spices you use are free of gluten-containing additives.
  3. Can I make this stew in a slow cooker?
    • Absolutely! After browning the pork and sautéing the vegetables, transfer everything to a slow cooker. Add the water, cooked beans, and spices. Cook on low for 6-8 hours or on high for 4-5 hours.
  4. How can I make the stew thicker?
    • If you prefer a thicker stew, you can mash some of the beans against the side of the pot during the final stages of cooking. This will release starches and thicken the broth naturally.

Conclusion

This pork and white bean stew is a comforting and hearty dish that is perfect for any time of the year. The combination of tender pork, beans, and flavorful vegetables makes it a satisfying meal that’s sure to please the whole family. Not only is it packed with protein and fiber, but it’s also versatile, allowing you to adjust spices and ingredients to suit your taste. Whether you’re serving it for a cozy weeknight dinner or freezing it for later, this stew is a recipe you’ll come back to time and time again.

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