Triple Pork And Navy Bean Stew

PORK
16Ingredients
2Hours

Ingredients

US|METRIC
  • 2 pounds boneless pork loin (cut into 3/4-inch cubes)
  • 1 pound navy beans (dried)
  • 1/2 cup ham (diced)
  • 5 strips bacon (diced)
  • 1 onion (large, diced)
  • 2 carrots (peeled and diced)
  • 2 stalks celery (diced)
  • 5 cloves garlic (crushed)
  • 1/4 cup dijon (style mustard)
  • 1 bay leaf
  • 2 tablespoons dried basil leaves (divided)
  • 1 tablespoon dried thyme (divided)
  • 1 tablespoon fresh chives (chopped, divided)
  • 12 cups chicken stock
  • salt
  • pepper
  • Add All to Shopping List
    Add to Meal Planner
    Made it

    Directions

    1. Place beans in large saucepan, add water to cover and let sit overnight. Drain beans and set aside.
    2. Saute ham and bacon in an 8-quart stockpot until fat begins to render. Add pork cubes, cook and stir until browned. Add onion, carrots, celery and garlic. Cook and stir 5-10 minutes. Add mustard, bay leaf, 1 tablespoon basil, 1 1/2 teaspoons thyme and 1 1/2 teaspoons chives. Add drained beans and chicken broth. Bring to a boil, lower heat and simmer, covered, 1 1/2-2 hours, until beans are tender. Add remaining basil, thyme, chives, salt and pepper.
    Discover more recipes from Pork

    PlanShop