Post by JJ Judkins on Oct 14, 2007 22:01:40 GMT -6
Italian Pork Stew
2 cups dry Great Northern beans
6 cups cold water
8 oz bulk Italian sausage
1 lb lean boneless pork, cut into cubes
1 1/2 cups coarsely chopped onion
1 1/2 cups carrots cut into 1/2 inch pieces
3 cloves garlic, minced
3 cups water
1 tsp instant beef bouillon granules
1/2 tsp dried thyme, crushed
1/2 tsp dried oregano, crushed
1/4 cup dry red wine
1/3 cup tomato paste (1/2 of a 6 ounce can)
1/4 cup snipped fresh parsley
Rinse beans and drain. In a large saucepan combine beans and the 6 cups
water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
Transfer beans to a 4 to 5 quart slow cooker.
In a large skillet cook sausage over medium heat until sausage is no
longer pink, breaking up sausage as it cooks. Drain off fat. Transfer
sausage to slow cooker. In the same skillet cook the pork, half at a
time, until pork is no longer pink. Drain off fat. Transfer to cooker.
Add onion, carrots, and garlic. Stir in the 3 cups water, bouillon
granules, thyme, and oregano.
Cover; cook on low heat setting for 7 to 8 hours or on high heat setting
for 3 1/2 to 4 hours.
If using low heat setting, turn slow cooker to high heat setting. Stir
wine into tomato paste. Add to mixture in cooker along with parsley.
Cover and cook for 15 minutes more.
Makes: 6 servings
2 cups dry Great Northern beans
6 cups cold water
8 oz bulk Italian sausage
1 lb lean boneless pork, cut into cubes
1 1/2 cups coarsely chopped onion
1 1/2 cups carrots cut into 1/2 inch pieces
3 cloves garlic, minced
3 cups water
1 tsp instant beef bouillon granules
1/2 tsp dried thyme, crushed
1/2 tsp dried oregano, crushed
1/4 cup dry red wine
1/3 cup tomato paste (1/2 of a 6 ounce can)
1/4 cup snipped fresh parsley
Rinse beans and drain. In a large saucepan combine beans and the 6 cups
water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
Transfer beans to a 4 to 5 quart slow cooker.
In a large skillet cook sausage over medium heat until sausage is no
longer pink, breaking up sausage as it cooks. Drain off fat. Transfer
sausage to slow cooker. In the same skillet cook the pork, half at a
time, until pork is no longer pink. Drain off fat. Transfer to cooker.
Add onion, carrots, and garlic. Stir in the 3 cups water, bouillon
granules, thyme, and oregano.
Cover; cook on low heat setting for 7 to 8 hours or on high heat setting
for 3 1/2 to 4 hours.
If using low heat setting, turn slow cooker to high heat setting. Stir
wine into tomato paste. Add to mixture in cooker along with parsley.
Cover and cook for 15 minutes more.
Makes: 6 servings