16Ingredients
Calories
2Hours

Ingredients

  • 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

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.
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