Best Oven Pork And Cannellini Bean Stew Recipes

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TENDER PORK STEW WITH BEANS



Tender Pork Stew with Beans image

Edamame adds a unique twist (and a great nutrition boost) to this delicious, tender pork stew. It makes a great supper on a cold evening. My family absolutely loves this stew and has insisted on having weekly since I first made it. It's just as tasty when served as leftovers. It's also a very adaptable recipe, so it is easy to adjust to suit your family's tastes. I hope you enjoy as much as my family does! Serve with rice!

Provided by Sara Myers Gross

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 2h10m

Yield 8

Number Of Ingredients 16

2 ½ (2 pound) pork tenderloin, trimmed and sliced1 1/2-inch thick
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
2 onions, diced
2 red bell peppers, diced
2 tablespoons minced garlic
3 (14.5 ounce) cans diced tomatoes with green chile peppers
2 (15 ounce) cans kidney beans, rinsed and drained
1 ½ cups beef broth
1 (4 ounce) can diced green chile peppers
2 teaspoons chili powder
1 teaspoon dried basil
1 teaspoon ground cumin
1 (9 ounce) bag frozen shelled edamame
1 (8 ounce) bag frozen corn
1 (8 ounce) bag frozen sliced carrots

Steps:

  • Season pork tenderloin with salt and black pepper.
  • Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
  • Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
  • Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.

Nutrition Facts : Calories 581.1 calories, Carbohydrate 39.6 g, Cholesterol 184.4 mg, Fat 15.1 g, Fiber 12.5 g, Protein 72 g, SaturatedFat 4 g, Sodium 1330.8 mg, Sugar 5.1 g

CANNELLINI WITH PORK AND ROSEMARY



Cannellini with Pork and Rosemary image

Provided by Maggie Ruggiero

Categories     Soup/Stew     Bean     Pork     Dinner     Rosemary     Fall     Winter     Family Reunion     Potluck     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Makes 12 to 14 (main course) servings

Number Of Ingredients 13

2 pounds dried white beans, such as cannellini or Great Northern (4 3/4 cups), picked over and rinsed
5 pounds boneless pork shoulder, trimmed and cut into 1½-inch pieces
4 quarts water
2 Turkish bay leaves or 1 California
1 teaspoon dried oregano
2 medium onions, chopped
3 tablespoons finely chopped garlic
4 teaspoons finely chopped rosemary
1 1/2 pounds cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon sugar
6 cups flat-leaf parsley (from 3 bunches), very coarsely chopped
Accompaniment: extra-virgin olive oil for drizzling

Steps:

  • Soak beans:
  • Combine beans with enough water to cover by 2 inches in a 4-to 5-quart pot. Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, while you cook the pork.
  • Cook pork while beans soak:
  • Bring pork and water (4 quarts) to a simmer in an 8-to 10-quart heavy pot. Skim any foam, then add bay leaves and oregano. Simmer, uncovered, 1 1/4 hours.
  • Cook beans and roast tomatoes
  • Drain beans and add to pork mixture along with onions, garlic, rosemary, and 1 tsp each of salt and pepper. Simmer, uncovered, stirring occasionally, until beans are just tender, 35 to 45 minutes.
  • While beans simmer, preheat oven to 475°F with rack in upper third. Toss tomatoes with oil and spread out, cut sides up, in a large 4-sided sheet pan. Stir together sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and sprinkle over tomatoes. Roast until tomatoes begin to shrivel and caramelize on bottom, about 45 minutes.
  • Finish Stew:
  • When beans are tender, scoop out about 4 cups beans with a slotted spoon and coarsely mash.
  • Return mashed beans to stew along with tomatoes, parsley, and 1 teaspoon salt and simmer 3 minutes. Discard bay leaves and season stew with salt and pepper.

PORK AND BEANS WITH GARLIC AND GREENS



Pork and Beans with Garlic and Greens image

Like other commonplace ingredients, beans too often fail to get their culinary due. Prepared with a little care, they can be as good in their own way as caviar, with subtly distinct, satisfyingly earthy flavors and a texture perfectly pitched between tenderness and chew. This recipe provides a classy twist on the typical view of pork and beans and even includes the use of that ubiquitous green, kale.

Provided by John Willoughby

Categories     project, side dish

Time 3h

Yield 6 servings

Number Of Ingredients 11

1 pound white or cannellini beans, soaked overnight or quick-soaked
1 tablespoon olive oil
1 pound boneless pork butt, cut into 1-inch cubes
1 onion, sliced
12 to 15 peeled whole garlic cloves
1 cup chopped tomatoes
2 cups thinly sliced kale or mustard greens
2 tablespoons grainy mustard
2 teaspoons kosher salt
1 teaspoon black pepper
About 1 quart chicken stock

Steps:

  • Drain and rinse the soaked beans, then heat the oven to 350.
  • Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the pork and brown well on all sides, about 10 to 12 minutes. Remove the pork from the pot, add the onion and sauté, stirring occasionally until translucent, 5 to 7 minutes. Add the garlic and sauté, stirring frequently, 1 minute.
  • Add the pork, along with the beans, tomatoes, greens, mustard, salt and pepper and enough chicken stock to cover. Stir well and bring the mixture to a simmer.
  • Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.

Nutrition Facts : @context http, Calories 502, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 15 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 907 milligrams, Sugar 6 grams, TransFat 0 grams

OVEN PORK AND CANNELLINI BEAN STEW



Oven Pork and Cannellini Bean Stew image

Creamy, subtly flavored canned cannellini beans add extra protein and flavor to this slow-roasted pork and potato dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 4

Number Of Ingredients 9

1 lb. boneless pork shoulder, cut into 3/4-inch pieces
1/2 cup chopped onion (1 medium)
2 garlic cloves, minced
1/2 teaspoon seasoned salt
4 small new red potatoes (about 2 inches in diameter), unpeeled, quartered
1 (19-oz.) can cannellini beans, drained
1 (15-oz.) can tomato sauce with Italian seasonings
1 (14-oz.) can chicken broth
2 cups frozen cut green beans

Steps:

  • Heat oven to 325°F. Spray Dutch oven with nonstick cooking spray. Heat over medium-high heat until hot. Add pork, onion and garlic; sprinkle with seasoned salt. Cook 4 to 6 minutes or until pork is browned, stirring occasionally.
  • Add all remaining ingredients except green beans; mix well. Cover.
  • Bake covered at 325°F. for 1 hour 30 minutes.
  • Uncover Dutch oven; stir in green beans. Cover; bake an additional 30 to 45 minutes or until pork and vegetables are tender.

Nutrition Facts : Calories 525, Carbohydrate 68 g, Cholesterol 75 mg, Fat 1/2, Fiber 14 g, Protein 43 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1640 mg, Sugar 9 g

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