Protein-Packed White Bean Pork Stew
A hearty, creamy stew made with navy beans, tender pork, smoky bacon, and aromatic herbs, simmered together for a rich and satisfying flavor. Naturally thickened with beans, it’s high in protein, fiber-rich, and perfect for everyday meals or make-ahead cooking.
Equipment
- 1 large stock pot or Dutch oven
- 1 sharp chef’s knife
- 1 cutting board
- 1 Wooden spoon or spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 small bowl (for mashing beans)
Ingredients
- 6 cans 15 oz each navy beans, low-sodium if available, drained and rinsed (reserve one can for mashing)
- 4 oz bacon cut into ½-inch pieces
- 1 lb pork roast cut into ½-inch cubes
- 4 cups chicken or pork stock 1 standard box
- 1 tbsp unsalted butter
- ½ tsp dried thyme
- 1 bay leaf
- 1 medium carrot peeled and diced small
- 2 cloves garlic minced
- ½ tsp onion powder
- ½ cup dry white wine
- Salt and black pepper to taste
Instructions
- Crisp the Bacon for Flavor: Place a large stock pot or Dutch oven over medium heat. Add the diced bacon pieces and cook slowly until they turn golden brown and crispy. This process usually takes 6–8 minutes, allowing the fat to render out while building a smoky base flavor for the stew. Once crisp, transfer the bacon to a small plate lined with paper towels. Carefully measure and keep about 1 tablespoon of the rendered bacon fat in the pot, discarding the rest or saving for another recipe.
- Sear the Pork for Depth: Add the cubed pork roast to the hot pot with the reserved bacon fat. Spread the pieces out so they’re not overcrowded, allowing them to sear properly instead of steaming. Let each side cook undisturbed for 2–3 minutes until browned. This searing process develops a rich, savory flavor that will deepen the stew’s taste. Once browned, remove the pork with tongs and set aside on a plate, leaving the flavorful bits stuck to the bottom of the pot.
- Sauté the Vegetables and Aromatics: Add the butter to the pot, allowing it to melt into the fond (the caramelized brown bits from the meat). Stir in the diced carrot and cook for 4–5 minutes until it begins to soften slightly. Next, add the minced garlic and cook for just 30 seconds, stirring constantly until fragrant. Be careful not to burn the garlic, as it can turn bitter. This vegetable base adds a subtle sweetness and depth to the stew.
- Deglaze with White Wine: Pour the white wine into the pot, scraping the bottom with a wooden spoon to loosen all the browned bits. This step is called deglazing, and it ensures none of the flavor is left behind. Let the wine simmer for 2–3 minutes until it reduces slightly, concentrating its acidity and enhancing the richness of the stew.
- Add Beans and Seasonings: Stir in five cans of the drained and rinsed navy beans (reserve the sixth can for later). Sprinkle in the dried thyme, onion powder, and a pinch of salt and pepper. Add the bay leaf for an earthy note. This layering of seasoning at this stage ensures that the beans absorb plenty of flavor as the stew cooks.
- Return the Pork and Add Stock: Place the browned pork cubes back into the pot, nestling them among the beans and vegetables. Pour in the chicken or pork stock, making sure the meat and beans are fully submerged. Give everything a good stir to combine. At this stage, keep the crisp bacon set aside for garnish so it retains its texture.
- First Long Simmer: Cover the pot with a lid and reduce the heat to low. Let the stew simmer gently for about 45 minutes, stirring occasionally to prevent anything from sticking to the bottom. During this time, the flavors will begin to meld, and the pork will soften. If you prefer a deeper taste, you can extend this simmering stage up to 1 hour.
- Mash Beans for Creamy Thickness: While the stew simmers, take the remaining can of navy beans and place them in a small bowl. Using the back of a fork or a potato masher, crush the beans into a thick paste. This acts as a natural, healthy thickener for the stew, adding creaminess without extra dairy or heavy cream.
- Second Simmer for Creaminess: Stir the mashed bean paste into the pot, mixing well to distribute the creamy texture throughout the stew. Cover again and let it simmer on low for another 45 minutes, stirring every so often. The stew will thicken gradually and develop a rich, velvety consistency. For the best results, allow it to cook slowly for up to 4 hours total, checking occasionally to ensure nothing sticks.
- Finish, Garnish, and Serve: When the pork is tender and the stew has reached a creamy, hearty texture, taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaf before serving. Ladle the stew into bowls and sprinkle with the crispy bacon pieces you set aside earlier. Serve hot with crusty bread, cornbread, or a side salad for a balanced meal.
Notes
- This stew tastes even better the longer it simmers—if time allows, cook it low and slow for maximum flavor.
- Mash one can of beans to naturally thicken the broth without cream or flour.
- Crisping the bacon separately ensures it stays crunchy and adds a final burst of smoky flavor when served.
- A heavy-bottomed Dutch oven works best, as it distributes heat evenly and prevents scorching.
- The stew freezes beautifully, making it an excellent option for meal prep or batch cooking.