Pork and Bean Stew Recipe

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A new take on the perennial favorite, pork and beans - only this version is savory rather than the more familiar, molasses-sweetened style. The meat can be from any cut, and could even be trimmings from a loin or roast. Can be multiplied as needed.
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  • 1/2 pound pork, in bite-size pieces
  • 1 tablespoon oil or 1 to 2 tablespoons fat trimmed from meat
  • 1 onion, chopped
  • 1/2 cup white wine (or use all water)
  • 1/2 cup water
  • 1 medium potato, grated or finely chopped
  • 1 tablespoon fresh oregano or 1 teaspoon dried, crumbled
  • 1 can, about 16 oz, white beans (such as navy, Great Northern, etc)
Container: heavy 10" skillet, with lid.
10 mins
20 mins
30 mins
  • Cut pork into bite-size pieces. Salt and pepper lightly.
  • Heat oil or render ( see TIP) a chunk of pork fat in skillet. Brown pork pieces. Remove meat, add onion to pan and brown slightly.
  • Add wine and water to pan with oregano and potato. Add browned pork and any accumulated juices. Bring to a boil, reduce heat to maintain a simmer, and cover. Simmer until potatoes and pork are tender, about 20 minutes.
  • Stir in beans and cook until beans are heated through. Serve hot.
  • TIP: To render pork fat, cook slowly to melt fat, then remove any remaining solids
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