Italian Recipes - Tomatoey Pork Stew

Ingredients                     

• 2 cups dry Great Northern beans

• 6 cups cold water

• 8 ounces bulk Italian sausage

• 1 pound lean boneless pork, cut into cubes

• 3 medium onions, coarsely chopped

• 3 medium carrots, cut into 1/2-inch pieces

• 3 cloves garlic, minced

• 3 cups water

• 1 teaspoon instant beef bouillon granules

• 1/2 teaspoon dried thyme, crushed

• 1/2 teaspoon dried oregano, crushed

• 1/3 cup tomato paste (1/2 of a 6-ounce can)

• 1/4 cup dry red wine

• 1/4 cup snipped fresh parsley

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Method:

1. Rinse beans; 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.

2. Cover and let stand for 1 hour. Drain and rinse beans. Transfer beans to a 4-to 5-quart slow cooker.

3. In a large skillet cook sausage over medium heat until brown. Drain off fat. Transfer sausage to slow cooker. In the same skillet cook pork cubes, half at a time, until cooked through. Drain off fat.

4. Transfer pork cubes to slow cooker. Add onions, carrots, and garlic. Stir in the 3 cups water, the bouillon granules, thyme, and oregano.

5. Cover and 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 to high-heat setting.

6. In a small bowl stir together tomato paste and wine. Stir wine mixture and parsley into mixture in slow cooker. Cover and cook for 15 minutes more.