Pork, Bean & Squash Stew
Recipe: #25041
October 16, 2016
Categories: Beans, Sunday Dinner Gluten-Free, No Eggs, Non-Dairy, Canned Tomatoes, White Beans, more
"Recipe source: Bon Appetit (October 1992) Prep time does not include soaking beans overnight."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (563.3 g)
- Calories 415.7
- Total Fat - 18.7 g
- Saturated Fat - 5 g
- Cholesterol - 107.7 mg
- Sodium - 4904.3 mg
- Total Carbohydrate - 15.4 g
- Dietary Fiber - 4 g
- Sugars - 7.8 g
- Protein - 45.7 g
- Calcium - 81.8 mg
- Iron - 3.1 mg
- Vitamin C - 21.3 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Place beans in a large bowl and cover with cold water and soak overnight; drain beans.
Step 2
In a large skillet over high heat heat one tablespoon oil; add pork in batches and brown on all sides; transfer to a large pot; season with salt and pepper.
Step 3
Heat remaining oil (1 tablespoon) in skillet over medium-low heat and add onion, carrot, celery and garlic; saute until soft (10 minutes); transfer vegetables to the pot with the pork.
Step 4
Pour 1 cup broth into skillet and bring to boil; scrapping up the brown bits; add to pot along with the remaining 4 cups broth, beans, tomatoes and sage; cover pot and simmer for 1 hour; stirring occasionally. Uncover pot and simmer for 15 minutes; add squash and simmer until all are tender (30 minutes). Season with salt and pepper.
Step 5
Transfer to bowls and garnish with parsley to serve.
Tips
No special items needed.
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