Wednesday, May 31, 2017

Italian Pork And Tomato Stew With White Beans

Serves 4 to 6.
2 pounds boneless pork shoulder or butt
1/2 pound Crimini  mushrooms, cut in half
1 cup coarsely chopped onion
2 cloves garlic, minced
1-28 ounce can ready-cut Italian-style tomatoes, undrained
1 cup dry red wine, such as Chianti or Merlot
2 ounces (1/2 cup) smoked ham, diced
1/2 teaspoon dried crumbled rosemary
1/2 teaspoon dried crumbled oregano
1/2 teaspoon dried crumbled thyme
2-14 1/2 ounce cans white beans, rinsed and drained

    (S and W brand small white beans)
 2 tablespoons chopped Italian parsley

1. Trim pork of most fat and cut into 1 1/2 inch cubes. Place pork in a 4-quart Dutch oven or saucepan. Cover and cook over medium-high heat for about
5 minutes or until meat releases its juices. Uncover the pan and boil until juices are almost gone; then cook, stirring often, until drippings are dark brown, 10 minutes.

2. Add mushrooms, onions and garlic to the pork. Cook until onion is softened, stirring often, 4 to 5 minutes. Add tomatoes, wine, ham, rosemary, oregano and thyme. Bring to a boil. Lower heat to medium-low and simmer, covered, until meat is tender when pierced, about 1 1/2 hours. Stir in the beans and heat through. Serve sprinkled with parsley.

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