Pork, Bean & Squash Stew

6
Servings
20m
Prep Time
90m
Cook Time
1h 50m
Ready In


"Recipe source: Bon Appetit (October 1992) Prep time does not include soaking beans overnight."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.