White-Bean and Pork Stew

This stew will be most flavorful if it sits for a day or two in your refrigerator. Serve it with rice, noodles, or couscous.
6 Servings


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1 cup all-purpose flour
Salt and freshly ground pepper
1 1/2 pounds boneless pork, cut into 1- to 1 1/2-inch cubes
1 tablespoon olive oil
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 tablespoon tomato paste
2 cups low-sodium chicken broth
2 (15-ounce) cans white or cannellini beans, drained and rinsed
1 bay leaf


1. Combine the flour, salt, and pepper on a plate. Coat pork cubes with seasoned flour.

2. In a large, deep skillet or a shallow, flameproof casserole, heat the oil over moderate heat. Add the pork cubes and cook for 8 minutes, or until browned. Sprinkle with chopped thyme, then season with salt and pepper. Add the tomato paste and stir well. Pour in the chicken broth and bring the stew to a simmer, stirring well. Add the beans and the bay leaf and let the stew simmer for 20 minutes, or until the pork is tender. Taste for seasoning and remove the bay leaf before serving.

Freeze-Easy: Store the stew in plastic containers with tight-fitting lids. After thawing, reheat gently until simmering; or follow your microwave's directions.

How Kids Can Help: Measure ingredients; drain and rinse beans; place flour, salt, and pepper on plate.

Created date

October 2003