PORK STEW

What you will need:
3/4 c. White Beans, soaked overnight and drained

4 1/2 lb. Pork Loin Roast, trimmed, cut into 1" cubes

1/2 c. Flour

1/4 c. Vegetable Oil

1/2 c. Dry Red Wine

1 1/2 tsp. Salt

1/2 c. Dark Maple Syrup

6 Sweet Potatoes, peeled and cut into 1" cubes

1 tsp. Thyme

1/2 tsp. Sage

Black Pepper

1/2 c. chopped fresh Parsley

Directions:
Cook beans in 8 c. water for 10 minutes. Cover, turn off heat and allow to cool. Dredge pork in flour and brown in hot oil in Dutch oven. Drain. In Dutch oven add red wine, salt, maple syrup and 2 1/2 to 3 c. water to cover meat. Stir. Add sweet potatoes, pork, drained beans and seasonings. Cook, covered for 2 hours at 300F, adding liquid as needed. Skim fat and adjust seasonings and enjoy!

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