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November 22, 2021

Stewed Pork and White Beans

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Stewed Pork and White Beans

White beans are a fantastic ingredient that are a great source of protein and fiber, and they are a staple in any vegetarian/vegan diet! While we're not vegetarian or vegan, we personally love white beans.

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The texture and heartiness they bring to any dish is simply amazing. They can be added to salads, soups, pies, you name it!

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Ingredients for stewed pork and white beans

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One of my favorite pairings are white beans and pork. Add some fresh thyme, spices, Worcestershire sauce and you will be all set. This meaty side is perfect for a cold winter day where you need something to keep you full and warm.

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To reinforce the pork flavor and make an automatic pairing, we like to put some ground pork, pork sausage, bacon, or country ham in with the beans. You could also use a smoked ham hock and toss in the pulled meat with the beans after it becomes tender. While the actual ingredient list may seem long, keep in mind that a lot of these are spices. For this recipe you'll need the following:

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  • Carrots
  • Celery
  • Onions
  • Parsnip or celery root
  • White beans
  • Pork sausage
  • Favorite stock
  • Water
  • Bay Lave
  • Fresh thyme (picked)
  • Ground coriander
  • Ground cumin
  • Smoked paprika
  • Tabasco
  • Worcestershire sauce
  • Lemons
  • Pork fat or vegetable oil
  • Kosher salt
  • Pepper

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Soaking the beans

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We always soak our beans overnight in at least 3 times the amount of water as the amount of beans. We recommend at least one hour of soaking. If you soak overnight, the cooking time of the beans will reduce from around two hours to close to one to one and a half hours. Just make sure you discard the water because all those gasses and sugars that are difficult for your body to digest will now be trapped in it.

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Tips for making stewed pork and white beans

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  • If beans look dry: When cooking the beans and pork in low heat, if the water fully dissolves and the beans start to look dry, add more water and continue cooking.
  • If there's too much water: If they are close to being fully cooked but still have too much liquid and look soupy, remove the lid and allow the liquid to evaporate.
  • No pork fat? If you don't have pork fat, you can also use vegetable oil if!

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We hope you enjoy this deliciously comforting stewed pork and white beans dish!

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Cheers and eat well!

Stewed Pork and White Beans

These hearty pork and white beans are the perfect side dish for a cool, winter day!

Author:

Jamie

Prep:

60

min

cook:

120

min

total:

180

min

serves:

10

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Ingredients

  • 1 large carrot (peeled and small diced)
  • 2 stalks celery (washed and small diced)
  • 1 yellow onion (peeled and small diced)
  • 1 large parsnip or small celery root (peeled and small diced)
  • 1 cup white beans (great northern beans)
  • 4 ounces pork sausage
  • 1 quart stock of your choice (chicken, pork or vegetable)
  • 1 quart water
  • 5 small bay leaves
  • 10 sprigs fresh thyme
  • ½ tablespoon ground coriander
  • ½ tablespoon ground cumin
  • ½ tablespoon smoked paprika
  • 3 bumps tabasco
  • 5 bumps worcestershire sauce
  • ½ lemon (juiced)
  • 1 tablespoon pork fat (lard/bacon fat)
  • To taste kosher salt
  • To taste pepper

Instructions

  1. Put your beans in a large container and cover them with room temperature water by at least four inches. Let them sit for one hour. (The beans will absorb some of the water and expand slightly.)
  2. While your beans soak, dice your vegetables and pick your thyme.
  3. After about one hour, strain off the beans and discard the water.
  4. In a medium to large pot, heat the pot and add the pork fat. Once it melts, add the pork sausage and brown on medium heat, breaking the sausage into small pieces.
  5. Once the sausage is slightly browned but not fully cooked, add the carrot, celery, onion and parsnip and mix to distribute.
  6. Add about 2 teaspoons of salt and cook on medium-high heat for about 6 minutes until the vegetables start to brown very lightly.
  7. Add the strained beans followed by the coriander, paprika, and cumin and mix. Cook on medium-low, stirring often, to toast the spices (about 3 minutes).
  8. Add the stock and water, scraping the bottom of the pot to release any bits starting to brown on the bottom using a wooden spoon.
  9. Add the bay leaves and bring to a low simmer.
  10. Turn the beans to a low heat (a very low simmer) and cover to cook for about 2 hours, stirring occasionally, until the beans are tender and have a very subtle bite, similar to pasta (al dente).
  11. Once the beans are fully cooked, add the fresh thyme, a few cracks of pepper, the tabasco, worcestershire sauce and lemon juice and season to taste with salt.

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