Smoky Pork and White Bean Stew
By America's Test KitchenPublished on December 13, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
1 (12- to 16-ounce) pork tenderloin, trimmed and cut into 1-inch piecesSalt and pepper 3 tablespoons vegetable oil 1 onion, chopped4 garlic cloves, minced1 tablespoon smoked paprika 1 (28-ounce) can crushed tomatoes 3 cups chicken broth 1 (15-ounce) can white beans, rinsed¼ cup chopped fresh parsley
Before You Begin
Make the stew spicier by using hot smoked paprika.
Instructions
- Pat pork dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Add pork and cook until browned all over, 8 to 10 minutes. Transfer to plate.
- Heat remaining 1 tablespoon oil in now-empty pot over medium heat until shimmering. Add onion and cook until softened and beginning to brown, about 4 minutes. Add garlic and paprika and cook until fragrant, about 30 seconds.
- Add tomatoes, broth, and pork and any accumulated juices and bring to simmer. Reduce heat to medium-low, cover, and cook until pork is just cooked through, about 8 minutes. Add beans and cook until heated through, about 5 minutes. Stir in parsley. Season with salt and pepper to taste. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 (12- to 16-ounce) pork tenderloin, trimmed and cut into 1-inch pieces
Salt and pepper
3 tablespoons vegetable oil
1 onion, chopped
4 garlic cloves, minced
1 tablespoon smoked paprika
1 (28-ounce) can crushed tomatoes
3 cups chicken broth
1 (15-ounce) can white beans, rinsed
¼ cup chopped fresh parsley
Ingredients
1 (12- to 16-ounce) pork tenderloin, trimmed and cut into 1-inch pieces
Salt and pepper
3 tablespoons vegetable oil
1 onion, chopped
4 garlic cloves, minced
1 tablespoon smoked paprika
1 (28-ounce) can crushed tomatoes
3 cups chicken broth
1 (15-ounce) can white beans, rinsed
¼ cup chopped fresh parsley
Ingredients
1 (12- to 16-ounce) pork tenderloin, trimmed and cut into 1-inch pieces
Salt and pepper
3 tablespoons vegetable oil
1 onion, chopped
4 garlic cloves, minced
1 tablespoon smoked paprika
1 (28-ounce) can crushed tomatoes
3 cups chicken broth
1 (15-ounce) can white beans, rinsed
¼ cup chopped fresh parsley
Why This Recipe Works
To make a quick stew, we use quick-cooking pork tenderloin, a particularly tender cut. Adding the beans in the last 5 minutes of cooking ensures that they won’t blow out.
Before You Begin
Make the stew spicier by using hot smoked paprika.
Instructions
- Pat pork dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Add pork and cook until browned all over, 8 to 10 minutes. Transfer to plate.
- Heat remaining 1 tablespoon oil in now-empty pot over medium heat until shimmering. Add onion and cook until softened and beginning to brown, about 4 minutes. Add garlic and paprika and cook until fragrant, about 30 seconds.
- Add tomatoes, broth, and pork and any accumulated juices and bring to simmer. Reduce heat to medium-low, cover, and cook until pork is just cooked through, about 8 minutes. Add beans and cook until heated through, about 5 minutes. Stir in parsley. Season with salt and pepper to taste. Serve.
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