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pork loin ham diced bacon onion carrots stalks celery garlic Dijon style mustard bay leaf basil thyme fresh chives chicken stock salt pepper
Viewed: 88 - Published at: 7 years agoIngredients
- 2 pounds boneless pork loin cut into 3/4-inch cubes
- 1 pound navy beans dried
- 1/2 cup ham diced
- 5 strips bacon diced
- 1 onion large, diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 5 cloves garlic crushed
- 1/4 cup dijon style mustard
- 1 bay leaf
- 2 tablespoons dried basil leaves divided
- 1 tablespoon dried thyme divided
- 1 tablespoon fresh chives chopped, divided
- 12 cups chicken stock
- salt
- pepper
Method
- Place beans in large saucepan, add water to cover and let sit overnight. Drain beans and set aside.
- Saute ham and bacon in an 8-quart stockpot until fat begins to render. Add pork cubes, cook and stir until browned. Add onion, carrots, celery and garlic. Cook and stir 5-10 minutes. Add mustard, bay leaf, 1 tablespoon basil, 1 1/2 teaspoons thyme and 1 1/2 teaspoons chives. Add drained beans and chicken broth. Bring to a boil, lower heat and simmer, covered, 1 1/2-2 hours, until beans are tender. Add remaining basil, thyme, chives, salt and pepper.
