Pork Stew With White Beans And Eggplant |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Good tasting stew for fall and winter Ingredients:
1 cup dried white beans |
5 tablespoons olive oil |
1 1/2 pounds boneless pork shoulder -- cut into 1 cubes |
salt and pepper -- to taste |
1/2 cup dry white wine |
6 cups water -- (or more) |
8 fresh thyme sprigs |
2 bay leaves |
1 cup onion -- minced |
2 large garlic cloves -- minced |
4 large plum tomatoes -- chopped |
eggplant |
Directions:
1. 1. Place beans in bowl. Add enough water to cover by 1 inch; soak overnight.
2. Drain.
3. 2. Heat 2 Tbs.. oil in heavy Dutch oven over high heat. Season pork with
4. salt and pepper. Working in batches, add pork to pan; brown on all sides,
5. about 7 minutes per batch. Transfer to plate. Pour off drippings. Add wine
6. to pan; cook 1 minute, scraping up any browned bits. Add pork, beans, 6 cups
7. water, thyme, and bay leaves. Bring to simmer, skimming foam from surface.
8. Reduce heat to low, cover and simmer until beans are tender, about 1-1/2
9. hours.
10. 3. Meanwhile, heat 2 Tbs.. oil in heavy large skillet over high heat. Add
11. eggplant and season with salt. Sauté until brown, about 5 minutes. Drain on
12. paper towels. Heat 1 Tbs.. oil in same skillet over low heat. Add onion;
13. sauté 3 minutes. Add garlic; sauté 1 minute. Increase heat to medium-high.
14. Add tomatoes; stir until thick, about 5 minutes. Add mixture to pork; add
15. eggplant. Cover partially and simmer over low heat until eggplant is tender,
16. adding more water if too thick, about 20 minutes. Season mixture with salt
17. and pepper.
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