It’s been really cold here in Upper Michigan so this Smoky Pork and White Bean Stew Recipe sounded like a great way to warm up a cold night.
This Smoky Pork and White Bean Stew Recipe favors a soup texture more than it does a stew. The smoky flavor is created by using smoked paprika as one of the ingredients. I prepared the recipe as written, but if I prepare this recipe again, I would add some additional spices to add a little heat to the dish. This is a simple recipe to put together, and doesn’t require a lot of cooking time.
- 1 pound pork tenderloin (cut into 1 inch cubes)
- 3 tablespoons of vegetable oil (divided)
- 1 medium onion (chopped)
- 4 cloves of garlic (minced)
- 1 tablespoon smoked paprika
- 1 can crushed tomatoes (28 ounces)
- 3 cups chicken broth
- 1 can white beans (15 ounces - drained and rinsed)
- ¼ cup fresh parsley.
- Salt and pepper
- Place cubed pork in a medium size bowl and toss with salt and pepper to season.
- In a Dutch oven or large kettle brown the cubed pork over medium heat using 2 tablespoons of the vegetable oil. Set the pork aside on a dish.
- Using the same pan, and the remaining oil, cook the onion until onion starts to brown. Add the garlic and paprika and cook for an additional 1 minute. Mix in the tomatoes, and chicken broth, and then add the pork with any juices back into the pan. Cover and continue cooking until pork is done. Add the beans and continue cooking until beans are heated through. Mix in the parsley and then salt and pepper to taste.
- Serve Hot
Adapted from Cooks Country Magazine