FoodReference.com  (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

Soups & StewsSoups with Meat: P - Z >  Triple Pork & Navy Bean Stew

 

FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS and
COOKING CLASSES

More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

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

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages