French Weeknight Pork and Bean Skillet

• 1 lb pork loin, cut into 1-inch cubes
• 1 1/2 cups white beans, canned and drained
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 cups chicken broth
• 2 tbsp chopped fresh parsley

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Season pork with salt and pepper, then sear until browned on all sides.
3. 3 Remove pork and set aside. In the same skillet, sauté onion, garlic, carrots, and celery until softened.
4. 4 Stir in thyme, rosemary, and bay leaf, cooking for another minute.
5. 5 Return pork to skillet, add beans and chicken broth, and bring to a simmer.
6. 6 Cover and cook for 20-25 minutes until pork is tender.
7. 7 Discard bay leaf, season to taste, and garnish with fresh parsley before serving.

Equipment

• Large skillet with lid

Variations

• Add a splash of Dijon mustard for extra tang.

Substitutions

• Substitute pork with chicken for a lighter option.
• Use vegetable broth for a vegetarian version with meatless pork substitutes.

Pairings

• Pairs well with a glass of Pinot Noir.

Nutrition

Tips

• For extra flavor, deglaze the skillet with a splash of white wine before adding the broth.
• If you prefer a saucier dish, add an extra 1/2 cup of broth.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Serve with a crusty baguette or a side of steamed green beans.

FAQ