Cannellini Bean and Braised Pork Stew

Filed under Cannellini Beans, Heirloom Beans, Parties, Salads & Sides, Small Gatherings

INGREDIENTS

  • 1 lb. cooked Llano Seco Cannellini Beans 
  • 1/2 lb. pork stew meat or shoulder meat 
  • 1 cup diced red bell pepper 
  • 1 cup diced carrots 
  • 4 garlic cloves, chopped 
  • 1 tsp. dry thyme 
  • 1 tsp. dry rosemary 
  • 1 tsp. dry marjoram 
  • 1 bay leaf 
  • 4 tbls. olive oil 
  • Salt and pepper to taste 
  • 1 quart of pork, chicken, beef or veggie broth  

Garnish 

  • 1/4 cup olive oil 
  • Zest from 1 lemon 
  • 1 clove garlic, minced 
  • 4 tbls. chopped Italian parsley  


    DIRECTIONS 

    1. Heavily season your pork meat and brown on both sides in a large stock pot with olive oil. 
    2. Once browned, remove pork and add onion, peppers, carrots and garlic. 
    3. Sauté for 3 minutes on medium heat then add leg meat back in and add broth. 
    4. Bring to a boil and add dried spices. 
    5. Turn heat down to a simmer and slowly cook with lid on until pork becomes tender. 
    6. Once meat becomes slightly tender, add cooked beans and simmer for an additional 30 minutes or until desired consistency. 
    7. Mix all garnish ingredients and spoon over portioned out stew.  

    If you came to the Rancho for the Sierra Oro Farm Trail 2019, this was our sample bite. Enjoy!