Mediterranean Pork And Bean Stew

Name: Mediterranean Pork And Bean Stew
Ingredients: 2 tablespoons olive oil; 1 1/8 pounds pork shoulder diced; 5 1/4 ounces smoked sausage sliced; 2 onions thinly sliced; 2 garlic cloves chopped; 2 tablespoons rosemary needles chopped fresh; 4 bay leaves; 2 1/8 cups vegetable stock; 1 cup dry white wine; 1/2 celery bulb, trimmed and chopped; 3 5/8 cups carrots peeled and chopped; 1 7/8 cups sun-dried tomatoes sliced; 7/8 pound haricot beans cans, drained and rinsed; 2 3/8 cups artichoke hearts drained and sliced

14 ingredients

2 steps

Ingredients

2 tablespoons olive oil
1 1/8 pounds pork shoulder diced
5 1/4 ounces smoked sausage sliced
2 onions thinly sliced
2 garlic cloves chopped
2 tablespoons rosemary needles chopped fresh
4 bay leaves
2 1/8 cups vegetable stock
1 cup dry white wine
1/2 celery bulb, trimmed and chopped
3 5/8 cups carrots peeled and chopped
1 7/8 cups sun-dried tomatoes sliced
7/8 pound haricot beans cans, drained and rinsed
2 3/8 cups artichoke hearts drained and sliced

Directions

1

Heat the oil in a Dutch oven or heavy bottomed pan, add the pork and brown, turning, for 5-6 mins. Add the smoked sausage, onion, garlic, bay leaves and rosemary and continue to cook for another 5-6 mins. Add the stock and wine, bring to a boil then gently simmer for 1 hour.
2

Add the celery, carrots, sun-dried tomatoes, green beans and artichoke hearts into the stew and continue to cook for 25-30 mins. Season to taste then serve.