Triple Pork And Navy Bean Stew

Name: Triple Pork And Navy Bean Stew
Total time: 8700 s
Yield: 12 servings
Ingredients: 2 pounds boneless pork loin roast cut into 3/4-inch cubes; 1 pound navy beans dried; 1/2 cup ham diced; 5 strips bacon diced; 1 onions 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

Pork

16Ingredients

330Calories

2Hours

Ingredients

servings:

2 pounds boneless pork loin roast (cut into 3/4-inch cubes)
1 pound navy beans (dried)
1/2 cup ham (diced)
5 strips bacon (diced)
1 onions (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

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Directions

1Place beans in large saucepan, add water to cover and let sit overnight. Drain beans and set aside.
2Saute 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.

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