We had this for dinner tonight. We ate on this pot for a while originally and then we finished off the frozen portion tonight. We’re getting rid of all the frozen stuff in the freezer in preparation for meat-free Lent. Nathan LOVES this one. So do I.
Start with olive oil in a pot. Add some cubed pork. (I doubled it so I had to do this in two stages.)
Season with salt and pepper or – my favorite – Montreal Steak Seasoning.
When brown, remove the pork from the pot
and cover.
Add a little more olive oil to the pan
Add chopped onion
and a few big carrots chopped up. Let them cook until they start to get soft.
Drain and rinse 4 cans of cannellini beans.
Combine some of the beans
with some chicken broth
and mash with a tater masher. This thickens the soup. You could also use an immersion blender, but I think this is fun.
Smush smush smush!
Add the remaining beans to the pot
and chicken broth
and then add the thickening smushed beans.
Add the pork back into the soup.
Chop up some fresh rosemary and add to the pot.
Don’t skip this. Just take my word for it. A tablespoon. Or two (since I doubled).
And let it all cook a few minutes to combine.
This soup is so good! Stick-to-your-ribs. Yummm.
pork and bean stew
3 tbsp olive oil, divided
12 oz. pork loin, cubed
1 cup diced onion
1 cup diced carrot
1 tbsp minced garlic
4 cups chicken broth, divided
2 cans cannellini beans
1 tbsp minced fresh rosemary
1 tbsp apple cider vinegar
Heat 2 tbsp olive oil in a large pot over medium-high heat. Brown pork. Remove to a plate and cover.
Heat remaining oil in the same pot. Soften onion, carrot, and garlic. Add 1/2 cup broth, scraping any brown bits.
Mash 1/2 can beans and 1 cup broth with a potato masher. Add to the pot. Add the rest of the beans, broth, and rosemary. Cook until carrots are soft, 20-25 minutes. Return pork and any juices to the pot. Add vinegar and serve.
Serves 4:
Nutritional info: 354 calories; 8g fat; 9g fiber; 32g protein.
