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Creamy, comforting white bean and pork stew is so easy!

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:

  1. 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.

  2. 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.

  3. 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 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.  

  4. 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.

  5. 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.  

  6. 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:

  1. 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.

  2. 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.

  3. 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.  

  4. 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.

  5. 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.  

  6. 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.