Ingredients with Measurements:
- 1 lb. boneless pork shoulder, cut into 1-inch cubes
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp. smoked paprika
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. red pepper flakes
- 1 can (14 oz.) diced tomatoes
- 2 cups chicken broth
- 2 cans (15 oz. each) cannellini beans, drained and rinsed
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat a Dutch oven or large pot over medium-high heat. Add the pork and cook until browned on all sides, about 5-7 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
3. Add the bay leaves, smoked paprika, thyme, salt, black pepper, and red pepper flakes to the pot and stir to combine.
4. Add the diced tomatoes and chicken broth to the pot and bring to a simmer.
5. Reduce the heat to low, cover the pot, and simmer for 1 hour.
6. Add the cannellini beans to the pot and stir to combine. Simmer for an additional 30 minutes.
7. Remove the bay leaves from the pot and discard.
8. Stir in the chopped parsley.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 10g
- Carbohydrates: 28g
- Protein: 28g
- Fiber: 8g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or chicken thighs.
- Cannellini beans can be substituted with navy beans or great northern beans.
Variations:
- Add diced potatoes or carrots to the pot for extra vegetables.
- Use Spanish chorizo instead of pork for a spicier stew.
- Add a splash of white wine to the pot for extra flavor.
Tips and tricks:
- Browning the pork before adding the other ingredients adds extra flavor to the stew.
- Stir the stew occasionally while simmering to prevent sticking to the bottom of the pot.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped fresh parsley
Pairings:
- Crusty bread
- Red wine
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the stew is too thick, add more chicken broth to thin it out.
- If the stew is too thin, simmer uncovered for an additional 10-15 minutes to thicken the broth.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Galician-style pork and bean stew is a traditional dish from the Galicia region of Spain.
Flavor profiles:
- Smoky, savory, and slightly spicy
Serving suggestions:
- Serve hot as a main course for lunch or dinner.
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Region: Spanish