Ingredients

  • 3 pounds pork butt roast (boneless, trimmed and cut into 1-inch pieces)
  • 2 tablespoons vegetable oil
  • 2 onions (chopped)
  • 1 fennel bulb (stalks discarded, bulb halved, cored, and cut into 1-inch pieces)
  • 8 garlic cloves (minced)
  • 1 1/2 teaspoons herbes de provence
  • 1 pound carrots (cut in 1” chunks)
  • 1/3 cup flour
  • 1 cup white wine
  • 3 cups low sodium chicken broth
  • 8 ounces cannellini beans (dried, picked over, rinsed, and salt-soaked, soaked overnight in salted water)
  • 2 bay leaves
  • 1/4 cup fresh parsley (minced)
  • 1 tablespoon lemon juice (plus extra as needed)
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NutritionView more

470Calories
Sodium8%DV200mg
Fat15%DV10g
Protein39%DV20g
Carbs23%DV69g
Fiber84%DV21g

PER SERVING *

Calories470Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat0g0%
Trans Fat0g
Cholesterol
Sodium200mg8%
Potassium1620mg46%
Protein20g39%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate69g23%
Dietary Fiber21g84%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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