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.