Rustic Pork and White Bean Stew: A Classic Comfort for Every Season

If using dried white beans, soak them overnight and drain.

Heat olive oil in a large pot over medium heat. Add the pork pieces and brown them on all sides. Remove and set aside.

In the same pot, add the chopped onions and carrots. Sauté for 5 minutes until softened.

Stir in the minced garlic and tomato paste, cooking for another minute.

Return the pork to the pot. Add the broth, bay leaves, thyme, and soaked or canned beans. Stir well.

Bring the stew to a simmer. Cover the pot and cook on low heat for about 1.5 to 2 hours, stirring occasionally, until the pork is tender and the beans are creamy.

Season with salt and pepper to taste.

Garnish with fresh parsley before serving if desired.

Serving and Storage Tips: