Pork Stew With Olives And Green Beans

* Exported from MasterCook *

Pork Stew With Olives And Green Beans

Recipe By : Bon Appetit May 1992
Serving Size : 4 Preparation Time :0:00
Categories : Beans & Peas Bon Appetit Magazine
Chowder, Soups & Stews Pork & Ham
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons olive oil
3 pounds boneless pork spareribs -- cut into 1 1/2-inch
-- pieces
2 large onions -- chopped
8 garlic cloves -- minced
1 can italian plum tomatoes -- (28-ounce)
1 can low-salt chicken broth -- (14 1/2-ounce)
1 cup dry white wine
1 teaspoon dried thyme -- crumbled
1 teaspoon dried oregano -- crumbled
3/4 cup hojiblanca -- cacereña or niçoise
-- olives
1 pound green beans -- cut into 2-inch
-- lengths

Heat 2 tablespoons olive oil in heavy Dutch oven over medium-high heat. Season
pork with salt and pepper. Add pork to pot and cook until brown, stirring occ
asionally, about 8 minutes. Using slotted spoon, transfer pork to plate. Add
remaining 2 tablespoons olive oil to pot. Add onions and saute until very tend
er, about 12 minutes. Add garlic and cook 3 minutes. Return pork to pot. Add
tomatoes with their juices, low-salt chicken broth, white wine, thyme and oreg
ano. Bring to boil. Reduce heat to medium-low and simmer uncovered until pork
is almost tender, about 1 hour. Add olives and continue cooking until pork is
very tender and juices are slightly thickened, about 45 minutes.

Add green beans to stew. Cover and cook over low heat until beans are just ten
der, about 8 minutes. Season to taste with salt and pepper and serve.

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