Rustic Pork & White Bean Stew
This hearty pork and white bean stew is pure comfort food — rich, smoky, and slow-cooked until every bite melts in your mouth. Tender chunks of pork simmer with creamy white beans, onions, garlic, and savory herbs in a thick flavorful broth that tastes even better the next day. Perfect for cold evenings, family dinners, or cozy weekend meals served with crusty bread.
Ingredients
- 2 lbs pork shoulder or pork butt, cut into chunks
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 325°F (160°C).
- Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the pork chunks on all sides until deeply golden. Remove and set aside.
- In the same pot, sauté onion for 4–5 minutes until softened. Add garlic and cook for 1 minute more.
- Stir in tomato paste, smoked paprika, thyme, salt, and pepper.
- Return pork to the pot and pour in chicken broth. Add bay leaf and bring to a gentle simmer.
- Cover and bake for about 2½ hours, or until the pork becomes tender and easy to shred.
- Stir in the white beans and continue cooking uncovered for 20–30 minutes until thickened and bubbling.
- Garnish with fresh parsley and serve hot with toasted bread or cornbread.
Slow Cooker Version
- Brown the pork first for best flavor.
- Transfer everything except the beans into the slow cooker.
- Cook on LOW for 7–8 hours or HIGH for 4–5 hours.
- Add beans during the last 30 minutes.
Tips
- Add bacon or smoked sausage for extra smoky flavor.
- A splash of white wine deepens the broth beautifully.
- Leftovers taste even richer the next day.
- Great served with mashed potatoes or rice.