Pork and White Bean Stew

Total Time
3 hr 22 min
10 min
3 hr 12 min


canola oil

2 tsp

uncooked scallion(s)

3 medium, thinly sliced

jalapeño pepper(s)

1 medium, seeded and minced

canned chicken broth

1½ cup(s)

white all-purpose flour

3 Tbsp

ground cumin

½ tsp

ground coriander

½ tsp

table salt

½ tsp

lean boneless pork loin roast, trimmed

1½ pound(s), cut into 1-inch chunks

canned cannellini beans

15½ oz, (white kidney), rinsed and drained


6 sprig(s), fresh, chopped


  1. Heat oil in medium skillet over medium heat. Add scallions and jalapeño; cook, stirring occasionally, until beginning to soften, about 3 minutes.
  2. Whisk together broth and flour in small bowl until smooth. Add to skillet and cook, whisking constantly, about 2 minutes. Whisk in cumin, coriander, and salt. Increase heat to medium-high and bring to boil. Reduce heat and simmer, whisking often, about 2 minutes.
  3. Combine pork and beans in 5- or 6-quart slow cooker; add broth mixture. Cover and cook until pork is fork-tender, 3–4 hours on High or 5–6 hours on Low. Ladle stew evenly into 6 bowls. Sprinkle with cilantro.
  4. Per serving: 1 cup

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