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Italian pork and bean stew

Italian pork and bean stew

6
Points®
Total Time
2 hr 5 min
Prep
15 min
Cook
1 hr 50 min
Serves
8
Difficulty
Moderate

Ingredients

Pork forequarter shoulder, raw

650 g, cut into 5cm pieces

Olive oil

1 tbs

Extra lean pork sausage

4 thin, Italian

Brown onion

2 medium, finely chopped

Celery

1 stick(s), large, trimmed, diced

Carrot(s)

2 medium, diced

Garlic

4 clove(s), crushed

Fresh rosemary

1 tbs, (3 sprigs)

Sweet-style white wine

½ cup(s), (125ml)

Chicken stock

1 cup(s)

Canned cannellini beans, rinsed, drained

2 400g can, (2 x 400g cans)

Instructions

  1. Preheat oven to 200°C. Season the pork with salt and pepper. Heat half the oil in a large flame-proof ovenproof casserole dish over medium-high heat. Cook the sausages, turning, for 5 minutes or until browned. Cut into pieces and set aside. Cook the pork, turning, for 3 minutes or until browned.
  2. Heat the remaining oil in same pan over medium heat. Cook the onion, celery, carrot, garlic and rosemary, stirring, for 10 minutes or until softened. Add the wine and the stock. Return the pork and sausage to the pan and stir to combine. Bring to the boil. Place in the oven and cook for 1 hour. Stir through the beans and cook a further 30 minutes or until the pork is tender. Discard the rosemary. Serve.

Notes

SERVING SUGGESTION: Salad of mixed leaves drizzled with balsamic vinegar. TIP: This recipe is suitable to freeze.

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