This creamy white bean and pork stew is just what you need to soothe the soul – or at least make your belly happy!
There is a slight discomfort in sharing this recipe with you guys because I used canned beans. Yes, I did. I said it. There was a little shame involved in that too – after all, how lazy could I be?
But it wasn’t about laziness … and I’m sticking to that … I just wanted it easy because the first time I made this I made it in my CanCooker. And while you don’t have to use the CanCooker outdoors, that’s how I use it. Right over a fire. So I wanted it to be straight forward.
The big, humongous surprise was when all was said and done, it did not taste like canned beans at all. I even served it to people and they couldn’t tell it was canned beans.
I have since made it on the stove, simmering for a couple few hours until it reached creamy deliciousness and it’s so satisfying that I wanted to get over my shame of using canned beans and share.
If you want to use dry beans, by all means do! You’ll need 2 pounds of dry beans, soaked for at least 4 hours. Yes, I know it’s not necessary to soak, especially these little dainty navy beans, but it’s all about the liquid absorption. You don’t want those dried badgers sucking up all your luscious stock and pork flavoring, only to have to dilute with more liquid and mess the profile up. You’ll add all 2 pounds in the beginning of the cook and midway, mash up some of them in the pot to make it creamy.
I’ll include stove top and CanCooker method in the instructions.
White Bean and Pork Stew
Creamy, comforting white bean and pork stew – it’s gonna make your belly happy!
Ingredients
- 6 cans navy beans, rinsed well an drained reserve one can to the side
- 5 strips bacon, cooked and chopped, for garnish
- 1-2 pounds pork steak, or cubed pork roast in 1 inch cubes
- 2 tablespoons oil or butter
- 1 diced bell pepper
- 1 diced onion
- 1 diced jalapeno
- 2 diced carrots
- 5 cloves garlic, minced
- 1 box quality chicken broth or stock
- 1/2 cup white wine (substitute 1/2 C broth if not using)
- salt and pepper to taste
Instructions
STOVE TOP:
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In a large pot, fry your bacon up over medium heat. Put your bacon in right from the get go, don’t wait for it to get hot. When crispy, remove from the pot but leave the bacon grease.
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Salt and pepper your pork steaks or cubed pork, then brown it in the bacon grease. As the pork is browned, remove to a plate. Don’t overcrowd while browning, you may have to do this in batches.
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Once all your pork is browned, add in the bell pepper, jalapeno, onion and carrots. Depending on how fatty your pork is, you may need to add some oil or butter to the pot. If you do, add a couple tablespoons of either.
Cook the veggies until starting to soften. Add in the garlic, cook for another 2-3 minutes.
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Add the wine and scrape the brown bits off the bottom. Add in the box of broth, the 5 cans of rinsed and drained beans, along with the browned pork. Stir. Simmer for 45 minutes with the lid on, stirring occasionally.
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Taste the beans for salt and pepper, add what’s necessary. Rinse and drain your remaining can of navy beans. Smash them with a fork, bean smasher, or your hands. Add the smashed beans to the pot and stir to incorporate.
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Simmer for another hour with the lid on, stirring occasionally. After the hour, taste again for seasoning and pork tenderness. If your pork is still not as tender as you would like, simmer for another 30 minutes or until tender. Top with the chopped bacon and enjoy!
CANCOOKER:
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In the CanCooker, fry your bacon up over medium heat. Put your bacon in right from the get go, don’t wait for it to get hot. When crispy, remove from the pot but leave the bacon grease.
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Salt and pepper your pork steaks or cubed pork, then brown it in the bacon grease. As the pork is browned, remove to a plate. Don’t overcrowd while browning, you may have to do this in batches.
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Once all your pork is browned, add in the bell pepper, onion and carrots. Depending on how fatty your pork is, you may need to add some oil or butter to the CanCooker. If you do, add a couple tablespoons of either.
Cook the veggies until starting to soften. Add in the garlic, cook for another 2-3 minutes.
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Add the wine and scrape the brown bits off the bottom. Add in the box of broth, the 5 cans of rinsed and drained beans, along with the browned pork. Stir. Put the lid on. When steam begins to jet out of the hole at the top, start your timer. You want to keep it at a simmer for 45 minutes with the lid on, stirring occasionally to keep an eye on it.
Depending on your heat source, this may be a little more difficult. If you’re using the CanCooker on the stove or a propane source, you may not have to babysit it much. I cooked it on a fire and keeping it at a simmer was a non-stop affair. Keep your heat source in mind.
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After 45 minutes, taste the beans for salt and pepper, add more seasoning if necessary.
Rinse and drain your remaining can of navy beans. Smash them with a fork, bean smasher, or your hands. Add the smashed beans to the pot and stir to incorporate.
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Simmer for another hour with the lid on, stirring occasionally. After the hour is up, taste again for seasoning and pork tenderness. If your pork is still not as tender as you would like, simmer for another 30 minutes or until tender. Top with the chopped bacon, eat, enjoy!
Recipe Notes
I like to use pork steaks for this because I don’t have to mess with cubing a hunk of pork and it gets ridiculously tender within the first hour of simmering. Plus the bones – the bones make for great flavor.
The other thing is this makes ALOT. This is great for feeding a bunch of people. It’s hearty and delicious. I end up having to freeze the leftovers, which works out perfectly, especially with my Souper Cubes because it freezes it in 1 or 1/2 up portions, the perfect size for a quick lunch or dinner.
This post parties @ The Weekend Potluck
Can you use bone-in pork chops or boneless pork chops for this bean stew?
Absolutely you can, Ronald!
I cut the beans to two cans and added the large can of hominy. That blended really well with your flavors and added an additional texture. It was really good.
That’s a brilliant idea, Sandy! I think I may try that next time! Have a great holiday season!
Do you have any cook time suggestions for the instant pot? Bought a massive pork loin and going to cube some of it up to make this stew later in the week 🙂 Also, is the box of stock 32 ounces? Thank you
Honestly, no, I haven’t done it in the Instant Pot because it uses canned beans and I’m unsure how the beans will react in the time it takes to cook the pork.
BUT… If you’re not afraid to see what happens, I would pressure for 30 minutes.
If you do try it, I would love to hear about it!
I realized later that my instant pot would have been dangerously full if I put all those ingredients in. Did it on the stovetop and it came out delicious. Thank you for the recipe!
I should have thought of that because that is plenty of food.
Glad you enjoyed!
Where does the jalapeño come in?
Same question
He chopped it up and added it with the veggies in the video.
Yes exactly – I will modify the instructions for clarity.
I made this stew for dinner last night (the stovetop method), and it was absolutely wonderful! I am going to use the leftovers tomorrow night and I was thinking of adding a white or perhaps a sweet potato, cubed to extend it just a bit. I also added freshly grated turmeric to the mix and it complemented it nicely. Just wanted to say thanks for a great recipe!
So happy you enjoyed it! A potato’s a great idea – sweet or white.
Can great northern beans be used instead of navy??
Absolutely!
Thanks for sharing your stew with all of us at Weekend Potluck, Jaxx! Good old comfort food, perfect meal with the stormy weekend ahead. We hope to see you again, sharing more of your delicious creations!
Looks like a great cold weather recipe! It will be one of my features this Saturday at the Snickerdoodle Link Party!
I have already pinned this recipe. I family will love this one. Happy New Year, Kippi
Thanks for checking it out Kippi! I hope your family enjoys!
This recipe looks so wonderful! We’re featuring it on the Homestead Blog Hop this Wednesday. Thank you for sharing with us.
Wow, honored! Can’t wait to check out all the goodies!
This look delicious! Thanks so much for sharing at AMAZE ME MONDAY!
Blessings,
Cindy
I had never eaten pork and bean stew until NYE, but it was delicious! This recipe looks very tasty. Thanks for sharing it at Fiesta Friday!
Sooo homey!
This looks delicious and full of pork flavor!
It looks perfect for a cold winter night’s meal!
This reminds me of the ham and beans we make with carrots and all kinds of goodness. Found you on Wonderful Wednesday Blog Hop.
So glad you found me Candy! Enjoy!
Big meal with a lot of flavor. I like it!
Now THAT is what’s for dinner!! Yum!! Thanks for sharing at the What’s for Dinner party. Have a wonderful New Year!
Looks more than yummy, And very hearty too, I could see serving this after a lot of, ahem, hiking. Everyone would be pleasantly satiated.