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Smoky Pork and White Bean Stew with Smoked Paprika
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound pork shoulder, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 2 tablespoons smoked paprika
  • 4 cups chicken broth
  • 2 (15-ounce) cans white beans, drained and rinsed
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the pork cubes and cook until browned on all sides, about 6 minutes total.
  • Add the onion, carrots, and garlic to the pot. Cook for 5 minutes until the vegetables begin to soften.
  • Stir in the smoked paprika and cook for 1 minute to release its aroma.
  • Pour in the chicken broth and add the white beans. Season with salt and black pepper.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes until the pork is tender.
  • Ladle into bowls and top with chopped parsley before serving.

Notes

Brown the pork well at the start for deeper flavor in the broth. The stew thickens as it cools, so stir in a little extra broth when reheating leftovers. Use canned beans for speed, or swap in dried beans soaked overnight if you prefer.
Course: Soup
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board