TRIPLE PORK AND NAVY BEAN STEW
Serves 12
2 pounds boneless pork loin, cut into 3/4-inch cubes
1 pound dried navy beans
1/2 cup diced ham
5 strips bacon, diced
1 large onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
5 garlic cloves, crushed
1/4 cup Dijon-style mustard
1 bay leaf
2 tablespoons dried basil leaves, divided
1 tablespoon dried thyme, divided
1 tablespoon chopped fresh chives, divided
8-12 cups chicken stock
Salt and pepper, to taste
Cooking Directions
Place beans in large saucepan, add water to cover and let sit overnight.
Drain beans and set aside.
Saute ham and bacon in an 8-quart stockpot until fat begins to render.
Add pork cubes, cook and stir until browned.
Add onion, carrots, celery and garlic.
Cook and stir 5-10 minutes.
Add mustard, bay leaf, 1 tablespoon basil, 1 1/2 teaspoons thyme and 1 1/2 teaspoons chives.
Add drained beans and chicken broth.
Bring to a boil, lower heat and simmer, covered, 1 1/2-2 hours, until beans are tender.
Add remaining basil, thyme, chives, salt and pepper.
Serving Suggestions
This is “the” hearty soup to rally the troops for an afternoon of leaf raking. Plan ahead and soak the beans overnight; then simmer to tenderness with bacon, ham and pork loin adding flavor. Serve with hearty bread.
Nutrition Facts
Calories 295 calories; Protein 28 grams; Fat 8 grams; Sodium 371 milligrams; Cholesterol 45 milligrams; Saturated Fat 3 grams; Carbohydrates 28 grams; Fiber 7 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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