Ingredients
- 2 cups dry Great Northern beans
- 6 cups cold water
- 8 ounces bulk Italian sausage
- 1 pound 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 teaspoon instant beef bouillon granules
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon 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
Directions
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. Cover and let stand for 1 hour. Drain and rinse beans. Transfer beans to a 4- to 5-quart slow cooker.
2.
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.
3.
Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
4.
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.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 473, Fat, total (g) 13, chol. (mg) 73, sat. fat (g) 5, carb. (g) 49, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 15, sugar (g) 7, pro. (g) 37, vit. A (IU) 7969, vit. C (mg) 17, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 109, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 566, Potassium (mg) 1240, calcium (mg) 151, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
http://www.recipe.com/italian-pork-stew/
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