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Pork Stew with White Beans & Eggplant

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Recipe

Pork Stew with White Beans and Eggplant recipe

 

Yield

4 servings

Prep

30 min

Cook

2 hrs

Ready

2 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 cup white beans
dried
5 tablespoons olive oil
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1 ½ pounds pork shoulder
boneless, cut into 1 inch pieces
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1 x salt and black pepper
to taste
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½ cup white wine
dry
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6 cups water
(or more)
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8 each thyme sprigs
fresh
*
2 each bay leaves
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1 cup onions
minced
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2 large garlic cloves
minced
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4 large italian plum (roma) tomatoes
chopped
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Ingredients

Amount Measure Ingredient Features
237 ml white beans
dried
75 ml olive oil
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680.4 g pork shoulder
boneless, cut into 1 inch pieces
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1 x salt and black pepper
to taste
* Camera
118 ml white wine
dry
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1.4 l water
(or more)
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8 each thyme sprigs
fresh
*
2 each bay leaves
* Camera
237 ml onions
minced
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2 large garlic cloves
minced
* Camera
4 large italian plum (roma) tomatoes
chopped
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Directions

  1. Place beans in bowl. Add enough water to cover by 1 inch; soak overnight.

Drain.

  1. Heat 2 tablespoons oil in heavy Dutch oven over high heat. Season pork with salt and pepper.

Working in batches, add pork to pan; brown on all sides, about 7 minutes per batch.

Transfer to plate. Pour off drippings.

Add wine to pan; cook 1 minute, scraping up any browned bits.

Add pork, beans, 6 cups water, thyme, and bay leaves.

Bring to simmer, skimming foam from surface.

Reduce heat to low, cover and simmer until beans are tender, about 1½ hours.

  1. Meanwhile, heat 2 Tbs. oil in heavy large skillet over high heat.

Add eggplant and season with salt.

Saut? until brown, about 5 minutes.

Drain on paper towels.

Heat 1tablespoon oil in same skillet over low heat. Add onion; saut? 3 minutes. Add garlic; saut? 1 minute. Increase heat to medium-high. Add tomatoes; stir until thick, about 5 minutes. Add mixture to pork; add eggplant. Cover partially and simmer over low heat until eggplant is tender, adding more water if too thick, about 20 minutes. Season mixture with salt and pepper.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

Yo, Jimmy, there's no eggplant in the ingredients!

 

 

Nutrition Facts

Serving Size 830g (29.3 oz)
Amount per Serving
Calories 65855% from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 153mg 51%
Sodium 156mg 7%
Total Carbohydrate 8g 8%
Dietary Fiber 6g 24%
Sugars g
Protein 100g
Vitamin A 31% Vitamin C 45%
Calcium 12% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
 

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