Best Pork And Beans Stew Recipes

PORK STEW WITH OLIVES AND GREEN BEANS

Pork Stew with Olives and Green Beans image

Categories Bean Olive Pork Tomato Stew Spring Bon Appétit

Yield Serves 4

Number Of Ingredients 11

Ingredients

4 tablespoons olive oil
3 pounds boneless (farmer's style) pork spareribs, cut into 1 1/2-inch pieces
2 large onions, chopped
8 garlic cloves, minced
1 28-ounce can Italian plum tomatoes
1 14 1/2-ounce can low-salt chicken broth
1 cup dry white wine
1 teaspoon dried thyme, crumbled
1 teaspoon dried oregano, crumbled
3/4 cup hojiblanca, cacereña or Niçoise olives
1 pound green beans, cut into 2-inch lengths

Steps:

Heat 2 tablespoons olive oil in heavy Dutch oven over medium-high heat. Season pork with salt and pepper. Add pork to pot and cook until brown, stirring occasionally, about 8 minutes. Using slotted spoon, transfer pork to plate. Add remaining 2 tablespoons olive oil to pot. Add onions and sauté until very tender, about 12 minutes. Add garlic and cook 3 minutes. Return pork to pot. Add tomatoes with their juices, low-salt chicken broth, white wine, thyme and oregano. Bring to boil. Reduce heat to medium-low and simmer uncovered until pork is almost tender, about 1 hour. Add olives and continue cooking until pork is very tender and juices are slightly thickened, about 45 minutes.
Add green beans to stew. Cover and cook over low heat until beans are just tender, about 8 minutes. Season to taste with salt and pepper and serve.

PORK AND BEANS STEW

Pork and Beans Stew image

My mom and dad, who are both great cooks, instilled in me a love of cooking. I enjoy experimenting with different recipes and couldn't wait to try this unique stew. I prepare it for my family at least once a month. - Keli Lamb, Coupeville, Washington

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 12 servings (3 quarts).

Number Of Ingredients 9

Ingredients

3 pounds ground beef
1 cup chopped onion
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2-2/3 cups water
2 envelopes taco seasoning
2 cups each diced carrots and celery
2 cups cubed potatoes
1 can (28 ounces) pork and beans, undrained
Salt and pepper to taste

Steps:

In a skillet, cook beef and onion over medium heat until no longer pink. , Meanwhile, in a Dutch oven, bring the soup, water and taco seasoning to a boil. Add vegetables and return to a boil. , Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Drain beef; add to stew. Simmer, uncovered, for 5 minutes. Stir in pork and beans; heat through. Add salt and pepper.

Nutrition Facts : Calories 309 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 999mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 5g fiber), Protein 24g protein.