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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Pork & Bean Stew

Cummulative Rating
N/A
Servings
Makes 6-8 servings.
Difficulty
Easy

Ingredients

3 Tablespoons extra virgin olive oil
1-1/4 lb. pork stew meat, cut into 1/2 inch dice
3 oz. pancetta, chopped
1 large onion, chopped
5 large garlic cloves, minced
1 fennel bulb, trimmed and diced
1 celery rib, diced
9 cups gf Chicken Stock
1 cinnamon stick
1 bay leaf
1 sprig fresh rosemary
Salt and freshly ground black pepper
1/4 lb. gf spiral pasta (uncooked)
1 15 oz. can white beans, rinsed and drained
1 15 oz. can black beans, rinsed and drained
Freshly grated Parmigiano Regianno cheese for garnish

Directions

In a large pot, heat the olive oil over medium high heat. Add the pork and pancetta and cook, stirring, until lightly browned, about 5 minutes. Add the onions, garlic, fennel and celery and cook, stirring occasionally, until softened, about 12-15 minutes. Add the chicken stock, cinnamon stick, bay leaf and rosemary. Bring to a boil, reduce heat and simmer for about 30 minutes. Adjust seasonings to taste with salt and freshly ground black pepper. Add the gf pasta to the pot and simmer until the pasta is al dente, about 10-12 minutes. Add the white beans and black beans and simmer another couple of minutes or until the beans are heated through. Discard the cinnamon stick, bay leaf and rosemary sprig. Adjust seasonings to taste with salt and freshly ground black pepper. Ladle into shallow soup bowls and garnish with freshly grated Parmigiano Reggiano cheese.

Tips

We used Tinkyada’s gf spiral pasta in this recipe. To find out more about this product please visit www.tinkyada.com.

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