Hearty Pork-n-Beans in a Stew as Comfort Food is Nothing New...
- Danny Peter Flores
- Feb 9
- 1 min read
Ingredients:
1 lb Navy beans
1 1/2 lb Pork chops (cubed and fat in)
1 quart Low-salt chicken broth
4-5 Tomatoes, chopped
1 1/2 Onions
5 Garlic cloves
2 Bay leafs
2 tblsp White peppercorns
2 tsp Rosemary
2 tsp Sage
2 tsp Basel
2 tsp Dill
2 tblsp sea salt
1 tblsp canola oil
3 tblsp tomato paste
Instructions:
First pre-soak beans and pop into the fridge overnite.
Next day place into a slow cooker the beans (drained), the broth and the bay leaf. Place pork cubes on top.
Lastly, use a food processor and make a paste of herbs and condiments and dab all over the pork cubes.
Lastly add the white peppercorns on top.
Cook on HI for 8-10 hrs.
Serving suggestion: Using a soup tureen serve out into larger serving bowls warm and serve with crusty French bread.





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