Triple Pork And Navy Bean Stew

Pork
Triple Pork And Navy Bean Stew
0
16
330
2

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

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.
Discover more recipes from Pork

NutritionView more

330Calories
Sodium31%DV740mg
Fat23%DV15g
Protein57%DV29g
Carbs6%DV19g
Fiber4%DV1g

PER SERVING *

Calories330Calories from Fat140
% DAILY VALUE*
Total Fat15g23%
Saturated Fat3.5g18%
Trans Fat
Cholesterol70mg23%
Sodium740mg31%
Potassium780mg22%
Protein29g57%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate19g6%
Dietary Fiber1g4%
Sugars6g12%
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.