Pork and white bean stew

4 - 5
PersonalPoints™ per serving
Total Time
3 hr 22 min
10 min
3 hr 12 min
There's really no better or more convenient vessel for making a meaty, hearty stew than your slow cooker. All you have to do in the morning is soften some scallions and jalapeños, then add chicken broth that's thickened with flour, ground cumin, coriander, and salt. Let it reduce for a bit, then pour over the pork roast and cannellini beans in the slow cooker. That's it! Program it, step away, and you'll have a rich, thick, delicious stew ready after you get home from running errands or work. Simply ladle the soup into bowls and top with some fresh cilantro, and dinner is served.


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)

All-purpose flour

3 Tbsp

Ground cumin

½ tsp

Ground coriander

½ tsp

Table salt

½ tsp

Uncooked 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