Pork and Bean Stew Recipe
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A new take on the perennial favorite, pork and beans - only this version is savory rather than the more familiar, molasses-sweetened style. The meat can be from any cut, and could even be trimmings from a loin or roast. Can be multiplied as needed.
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1/2 pound pork, in bite-size pieces
1 tablespoon oil or 1 to 2 tablespoons fat trimmed from meat
1 onion, chopped
1/2 cup white wine (or use all water)
1/2 cup water
1 medium potato, grated or finely chopped
1 tablespoon fresh oregano or 1 teaspoon dried, crumbled
1 can, about 16 oz, white beans (such as navy, Great Northern, etc)
:heavy 10" skillet, with lid.
Cut pork into bite-size pieces. Salt and pepper lightly.
Heat oil or render ( see TIP) a chunk of pork fat in skillet. Brown pork pieces. Remove meat, add onion to pan and brown slightly.
Add wine and water to pan with oregano and potato. Add browned pork and any accumulated juices. Bring to a boil, reduce heat to maintain a simmer, and cover. Simmer until potatoes and pork are tender, about 20 minutes.
Stir in beans and cook until beans are heated through. Serve hot.
TIP: To render pork fat, cook slowly to melt fat, then remove any remaining solids
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