Slow Cooker Pork, White Bean, and Fennel Stew
Nutrition
Calories: 510 kcalCarbohydrates: 44 gProtein: 44 gFat: 17 gSaturated Fat: 6 gCholesterol: 100 mgSodium: 500 mgFiber: 12 gSugar: 8 g
Ingredients
- 2 lb. boneless pork shoulder trimmed and cut into 2" pieces
- Salt and pepper
- 2 cups dried cannellini beans soaked overnight and rinsed
- 1 28-oz. can diced tomatoes
- 1 large red onion chopped
- 1 large fennel bulb trimmed, cored, and chopped
- 3 carrots chopped
- 1 Parmesan rind plus 1/4 cup grated Parmesan cheese for serving
- 4 garlic cloves chopped
- 3 fresh thyme sprigs
- 1 Tbsp. fennel seeds
- 4 cups low-sodium chicken stock
- 1 cup chopped fresh parsley plus more for serving
Instructions
- 1. Season pork all over with salt and pepper, then place in a large slow cooker with all remaining ingredients except grated cheese and parsley.
- 2. Cover and cook on high until pork and beans are tender, 5 to 5 1/2 hours. When stew is finished, discard thyme sprigs and Parmesan rind. Stir in parsley and season with salt and pepper to taste. Serve with grated cheese and additional chopped parsley.
- Source: Hannaford fresh Magazine, September 2019