It’s finally getting a little colder, on and off here in Florida so to me that definitely means its officially soup weather, YAY! I love Love LOVE a good hot bowl of soup or stew with warm crusty bread with lots of butter, heaven! Today’s recipe doesn’t disappoint either! Creamy white bean and pork stew is very hearty and just gets better and better the longer it sits!
Creamy White Bean and Pork Stew
The best part of this stew is the pork get soooooo super tender during the cooking process. Yum, I’m so in love with this stew!
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Creamy White Bean and Pork Stew
Ingredients
- 6 cans navy beans less sodium if you can find it
- 4 oz bacon cut in 1/2 inch pieces
- 1 pound pork roast
- 1 box chicken or pork stock
- 1 Tbls butter
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 medium carrot washed, peeled and cut into a small dice
- 2 cloves garlic minced
- 1/2 tsp onion powder
- 1/2 Cup white wine
- salt and pepper to taste
Instructions
- In a large stock pot, crisp bacon over medium heat and set aside. Reserve 1 Tbls of the bacon fat.
- Cut pork into 1/2 inch cubes and brown in the bacon fat. When pork is seared, take it out of the pot and set aside.
- Add the carrot and cook until soft, add the garlic until you can smell it and add the wine, scrapping off any browned bits off the bottom of the pan.
- Add the beans that have been drained and rinsed under water. Keep one of the cans on the side until later.
- Add the remaining ingredients along with the pork back into the pan. Keep the bacon and beans on the side. Let this simmer for 45 minutes with lid on, stirring occasionally.
- Smash the beans in the remaining can with the back of a fork until you make a paste. Add this to the pot and stir to combine, this acts as a thickener.
- Let this cook for another 45 minutes on a low simmer with lid on or until you're ready to serve. I let it cook for about 4 hours total and it's amazing! Keep stirring occasionally to make sure nothing stick to the bottom.
- Serve with a garnish of bacon.
I hope you enjoyed this recipe! What is your favorite cold weather dish??
Interested in more cold weather day recipes? Click on the images below to take you to the post!
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Comments & Reviews
Ben says
Too often a great recipe is tainted by canned ingredients. Use dry beans and thank me later.
Don says
I refuse to buy many canned items. Is the 6 cans equil to a 2 pound bag of Navy beens?
Susie says
Don, I would think so. I’m definitely planning on using dried beans. So much less expensive and probably healthier, too.
Shellie Posavatz says
Have you ever made this recipe with leftover pork? I have a bunch and am looking for good recipes 🙂
Dana DeVolk says
I haven’t but that’s a wonderful idea!
Sally says
Have you made this in a crockpot?
Dana DeVolk says
I have not.
Kym says
If using leftover pork tenderloin, how would that change the cooking time to this dish?
Dana DeVolk says
It would probably only need to cook for 15 minutes or so. Just to get everything warmed through. I’ve never made it that way though, the flavors may not be as strong, or it might be, not sure!
Gina H says
I cant wait to make this for New Year’s Day!! Is a “box” of broth the 1qt size?
Thanks
Dana DeVolk says
2 quarts 🙂
Rebecca says
I am making this for dinner tonight – would appreciate knowing the calorie content!
Rebecca
Diane Morrison says
great, no wine veg. stock, extra carrots chopped. topped w/Bacon. everyone liked it.