Smoky Pork and White Bean Stew

By DreiFromBK

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.

Ingredients

• 4 4
• Make the stew spicier by using hot smoked paprika.
• Ingredients
• 1 1 to 16-ounce) 1-inch 16-ounce) pork tenderloin, trimmed and cut into 1-inch pieces
• Salt and pepper
• 3 3 3 tablespoons vegetable oil
• 1 1 1 onion, chopped
• 4 4 4 garlic cloves, minced
• 1 1 1 tablespoon smoked paprika
• 1 1 can 1 (28-ounce) can crushed tomatoes
• 3 3 3 cups chicken broth
• 1 1 can 1 (15-ounce) can white beans, rinsed
• 1/4 1/4 1/4 cup chopped fresh parsley

Details

Adapted from cookscountry.com

Preparation

Step 1

1. 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.

2. 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.

3. 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.