Pork and white bean stew
1
Points®
Total time: 3 hr 22 min • Prep: 10 min • Cook: 3 hr 12 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Canola oil
2 tsp
Scallions
3 medium
Jalapeño pepper
1 medium
Chicken broth
1½ cup(s)
All-purpose flour
3 Tbsp
Ground cumin
½ tsp
Ground coriander
½ tsp
Table salt
½ tsp
Uncooked lean and trimmed boneless pork loin roast
1½ pound(s)
Canned cannellini beans
15½ oz
Cilantro
6 sprig(s)
Instructions
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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