Creamy White Bean and Pork Stew


  • 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


  • 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.