Dinner recipes - Stewed Pork and White Beans

Stewed Pork and White Beans

Ingredients

·         4 oz. thick-cut bacon

·         2 c. low-sodium chicken broth

·         1/2 c. dry white wine

·         3 tbsp. tomato paste

·         8 cloves garlic, peeled and smashed

·         1 medium onion, chopped

·         1 14.5-oz. can petite diced tomatoes, drained

·         2 lb. lean pork butt, trimmed and cut into 2-in. pieces (about 1 1/4 lb. total)

·         4 sprigs fresh thyme

·         1/2 c. dried brown lentils

·         1 15-oz. can small white beans, rinsed

·         Crusty bread, for serving

Directions

1.       Place the bacon on a paper towel-lined plate and microwave on high until crisp, about 4 minutes. Cut into 1-inch pieces.

2.      In a 5- to 6-quart slow cooker, whisk together the chicken broth, white wine and tomato paste. Add the garlic, onion, and tomatoes (and their juices) and mix to combine. Fold in the pork, bacon, and thyme.

3.      Cook, covered, until the pork easily pulls apart, 5 to 6 hours on high or 7 to 8 hours on low.

4.      Thirty-five minutes before serving, discard the thyme, then gently stir in the lentils. Turn the slow cooker on high, cover and continue cooking until the lentils are just tender, 30 to 35 minutes. Gently fold in the beans and cook until heated through, about 3 minutes. Serve with crusty bread, if desired.

PER SERVING 467 CAL, 12 G FAT (4 G SAT), 95 MG CHOL, 774 MG SOD, 46 G PRO, 44 G CAR, 13 G FIBER.