Pork Stew with White Beans and Eggplant

* Exported from MasterCook *

Pork Stew with White Beans and Eggplant

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried white beans
5 tablespoons olive oil
1 1/2 pounds boneless pork shoulder -- cut into 1" cubes
salt and pepper -- to taste
1/2 cup dry white wine
6 cups water -- (or more)
8 fresh thyme sprigs
2 bay leaves
1 cup onion -- minced
2 large garlic cloves -- minced
4 large plum tomatoes -- chopped

1. Place beans in bowl. Add enough water to cover by 1 inch; soak overnight.
Drain.

2. Heat 2 Tbs.. oil in heavy Dutch oven over high heat. Season pork with
salt and pepper. Working in batches, add pork to pan; brown on all sides,
about 7 minutes per batch. Transfer to plate. Pour off drippings. Add wine
to pan; cook 1 minute, scraping up any browned bits. Add pork, beans, 6 cups
water, thyme, and bay leaves. Bring to simmer, skimming foam from surface.
Reduce heat to low, cover and simmer until beans are tender, about 1-1/2
hours.

3. Meanwhile, heat 2 Tbs.. oil in heavy large skillet over high heat. Add
eggplant and season with salt. Sauté until brown, about 5 minutes. Drain on
paper towels. Heat 1 Tbs.. oil in same skillet over low heat. Add onion;
sauté 3 minutes. Add garlic; sauté 1 minute. Increase heat to medium-high.
Add tomatoes; stir until thick, about 5 minutes. Add mixture to pork; add
eggplant. Cover partially and simmer over low heat until eggplant is tender,
adding more water if too thick, about 20 minutes. Season mixture with salt
and pepper.



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