Pork Stew with White Beans and Sausage

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1/4 cup olive oil
1 pound boneless pork shoulder, cut into 1-inch cubes
salt and freshly ground black pepper to taste
1 onion, chopped
3 cloves garlic, finely chopped
1/2 cup dry white wine
1 cup dried white beans (soaked in water overnight and drained)
3 cups water
3 cups chicken stock
1/2 teaspoon dried thyme
2 bay leaves


  1. In a Dutch oven, or large soup pot, heat 2 tablespoons of oil until smoking. Season the pork with salt and pepper and brown on all sides, adding more oil to the pot as needed (you may have to do this in batches). Transfer to a plate. Add the sausage to the pot and brown. Transfer to the plate with the pork. Drain all but 2 tablespoons of fat from the pot.

  2. Add the onions and garlic to the pot and sauté until translucent, about 3 minutes. Add the wine and bring to a simmer, scraping up any browned bits on the bottom of the pot. Add pork, sausage, beans, water, stock, thyme, and bay leaves and bring to boil. Reduce the heat to low, cover the pot and simmer until beans are tender, about 1½ hours. Season with salt and pepper before serving.