Pork and White Bean Stew
Pork and White Bean Stew
Lean pork tenderloin with cannelini beans and fennel in a rich tomato broth. (GF/DF)
Servings 6
Ingredients
- 1 teaspoon pepper
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons paprika
- 1 teaspoon granulated garlic
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes
- 2 lbs pork tenderloin cut into 1/2 inch pieces
- 2 tablespoons olive oil divided
- 1 cup chopped yellow onion
- 1/2 cup chopped carrots
- 1 cup chopped fennel
- 1 6 oz can of tomato paste
- 2 cup chicken stock
- 2 15 oz cans of cannelleni beans drained and rinsed
- 1 15 oz can of fire roasted and diced tomatoes
Instructions
- 1- In a small bowl, add all of the spices and stir to combine.
- 2-Place pork pieces in a large bowl and coat with spice mixture.
- 3- Heat half of the olive oil over medium high heat in a Dutch oven and cook pork in batches, adding remains oil if needed, until pieces are browned. Place browned pieces on a plate and cover with foil to keep warm.
- 4-To the Dutch oven, add the onion, carrots and fennel and cook3-5 minutes until vegetables begin to soften. Next stir in the tomato paste and continue to cook, stirring frequently, for another 2 minutes.
- 5-Add the browned pork, stock, beans and tomatoes to the vegetable and tomato paste mixture and bring to a boil, the cover and reduce heat to low. Simmer for 45 minutes.
