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White-Bean and Pork Stew




Source of Recipe


Parenting--March 2003






Recipe Introduction


This stew will be most flavorful if it sits for a day or two in your refrigerator. Serve it with rice, noodles, or couscous.





List of Ingredients



• 1 c. Flour
  
• Salt and Freshly Ground Pepper
  
• 1 1/2 lb. Boneless Pork, cut into 1 inch cubes
  
• 1 tbs. Olive Oil
  
• 1 tsp. Dried Thyme
  
• 1 tbs. Tomato Paste
  
• 2 c. Chicken Broth
  
• 2- 15 oz. cans White or Cannellini Beans, drained and rinsed
  
• 1 Bay Leaf
  






Instructions



1. Combine the flour, salt, and pepper on a plate. Coat pork cubes with seasoned flour.
   
2. In a large, deep skillet or a shallow, flameproof casserole, heat the oil over moderate heat. Add the pork cubes and cook for 8 minutes, or until browned. Sprinkle with thyme, then season with salt and pepper. Add the tomato paste and stir well. Pour in the chicken broth and bring the stew to a simmer, stirring well. Add the beans and the bay leaf and let the stew simmer for 20 minutes, or until the pork is tender. Taste for seasoning and remove the bay leaf before storing.
   






Final Comments


FREEZE-EASY: Store the stew in plastic containers with tight-fitting lids. After thawing, reheat gently until simmering; or follow your microwave's directions.

HOW KIDS CAN HELP: Measure ingredients; drain and rinse beans; place flour, salt, and pepper on plate.