Slow-Cooked Pork and Navy Bean Herb Stew

Quick Recipe Version (TL;DR)

• Yield: 6 generous servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 30 minutes (plus 8–12 hours soaking time for beans)

Quick Ingredients

• 1 lb (454 g) dried navy beans (soaked 8–12 hours), drained
• 2 lb (907 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 2 celery ribs, chopped
• 3 medium carrots, sliced
• 5 garlic cloves, minced
• 1 tbsp tomato paste
• 6 cups (1.4 L) low-sodium chicken broth (plus up to 1 cup/240 ml water as needed)
• 2 bay leaves, 2 tsp dried thyme, 1 tsp dried rosemary
• 2 tsp kosher salt, 1 tsp black pepper
• 1 tbsp red wine vinegar (or lemon juice)
• 1/4 cup chopped fresh parsley

Do This

• 1. Soak beans 8–12 hours; drain.
• 2. Sear pork in olive oil over medium-high heat; remove.
• 3. Sauté onion, celery, carrots; add garlic and tomato paste.
• 4. Add broth, beans, herbs, salt, pepper; return pork to pot.
• 5. Bring to a simmer, then cover and bake at 300°F (150°C) for 1 hour 45 minutes.
• 6. Uncover, mash a few beans to thicken, adjust seasoning, add vinegar and parsley.
• 7. Rest 10 minutes, then serve hot.

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Why You’ll Love This Recipe

• Deep, slow-cooked flavor from seared pork, tender beans, and aromatic herbs.
• Comfort-food texture: creamy navy beans, hearty pork, and carrots in a savory broth.
• One pot, straightforward steps, and very make-ahead friendly.
• Flexible: easy to tweak with different herbs, greens, or a smoky/spicy twist.

Grocery List

• Produce: 1 large yellow onion, 2 celery ribs, 3 medium carrots, 5 garlic cloves, fresh parsley (optional: lemon if using instead of vinegar)
• Meat: 2 lb (907 g) boneless pork shoulder (pork butt)
• Dairy: Optional: crusty bread with butter for serving
• Pantry: 1 lb (454 g) dried navy beans, olive oil, low-sodium chicken broth, tomato paste, bay leaves, dried thyme, dried rosemary, kosher salt, black pepper, red wine vinegar (or lemon juice)

Full Ingredients

Beans (Soak Ahead)

• 1 lb (454 g) dried navy beans, picked over and rinsed
• Water, enough to cover beans by at least 3 inches (7–8 cm)

Stew Base

• 2 lb (907 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
• 2 tbsp olive oil
• 1 large yellow onion (about 12 oz/340 g), chopped
• 2 celery ribs (about 4 oz/115 g), chopped
• 3 medium carrots (about 12 oz/340 g), sliced into 1/2-inch (1.25 cm) coins
• 5 garlic cloves, minced
• 1 tbsp tomato paste
• 6 cups (1.4 L) low-sodium chicken broth
• Up to 1 cup (240 ml) water, as needed during cooking

Herbs, Seasoning, and Finishing

• 2 bay leaves
• 2 tsp dried thyme
• 1 tsp dried rosemary, crushed between your fingers
• 2 tsp kosher salt (plus more to taste)
• 1 tsp freshly ground black pepper (plus more to taste)
• 1 tbsp red wine vinegar (or 1 tbsp lemon juice)
• 1/4 cup chopped fresh parsley

Step-by-Step Instructions

Step 1: Soak the navy beans

Place the dried navy beans in a large bowl and cover with plenty of cool water (at least 3 inches/7–8 cm above the beans). Soak for 8–12 hours at room temperature.

Drain and rinse the beans. Set aside.

Note: This recipe is written for soaked dried beans for the best texture. If you need a faster option, see Variations for a canned-bean method.

Step 2: Heat the oven and prep the pot

Arrange a rack in the center of the oven and preheat to 300°F (150°C).

Use a large, heavy pot with a tight-fitting lid (a 6–7 quart Dutch oven is ideal). This low oven temperature gives you an even, gentle simmer that makes the pork tender and keeps the beans creamy.

Step 3: Sear the pork for deep flavor

Pat the pork dry with paper towels (this helps it brown instead of steam). Season the pork with 1 tsp kosher salt and 1 tsp black pepper.

Heat 2 tbsp olive oil in the Dutch oven over medium-high heat until shimmering, about 1 minute.

Add the pork in a single layer (work in 2 batches if needed). Sear for 3–4 minutes per side until well-browned. Transfer browned pork to a plate.

Step 4: Sauté onions, carrots, and garlic

Reduce heat to medium. Add the onion, celery, and carrots to the pot. Cook, stirring and scraping up some browned bits, for 6–8 minutes until the onion softens and turns lightly golden.

Add the garlic and cook for 30 seconds, just until fragrant.

Stir in the 1 tbsp tomato paste and cook for 1 minute to deepen its flavor.

Step 5: Build the stew and bring it to a simmer

Add the drained beans to the pot along with the chicken broth, bay leaves, thyme, rosemary, and the remaining 1 tsp kosher salt.

Return the pork (and any juices on the plate) to the pot. Stir well, then bring the stew to a gentle simmer over medium-high heat, about 6–10 minutes.

If the beans and pork are not fully submerged, add a little water as needed now (you can add up to 1 cup/240 ml during cooking).

Step 6: Slow cook in the oven until tender

Cover the pot with the lid and transfer to the preheated oven. Cook for 1 hour 45 minutes at 300°F (150°C).

Check once at about the 1 hour mark: give the stew a stir and make sure there’s enough liquid to keep everything comfortably covered. Add a splash of water if it looks dry.

The stew is ready when the pork is fork-tender and the beans are fully tender and creamy (they should mash easily between your fingers).

Step 7: Thicken, brighten, and finish with herbs

Carefully remove the pot from the oven. Fish out and discard the bay leaves.

For a thicker, heartier texture: use the back of a spoon to mash about 1/2 cup of beans against the side of the pot, then stir them back in. (This thickens naturally without flour.)

Stir in 1 tbsp red wine vinegar (or lemon juice) and the 1/4 cup chopped parsley. Taste and adjust salt and pepper as needed.

Let the stew rest, uncovered, for 10 minutes before serving. This small pause helps the broth settle into a silky, stew-like consistency.

Pro Tips

• Don’t crowd the pork while searing. Brown it in batches so you get real caramelization (that’s where a lot of the stew’s depth comes from).
• Keep it at a gentle simmer. A low oven (300°F/150°C) cooks evenly and helps beans turn creamy without bursting apart.
• Adjust liquid as you go. Beans can absorb different amounts depending on age. Add water in small splashes to keep everything comfortably covered.
• Use the “mash to thicken” trick. Mashing a small portion of beans gives you a rich body without extra starches.
• Finish with acid. Vinegar or lemon at the end wakes up the whole pot and makes the herbs taste fresher.

Variations

• Canned-bean shortcut: Skip soaking. Use 3 cans (15.5 oz/439 g each) navy beans, drained and rinsed. Reduce broth to 4 cups (950 ml). Simmer/braise (covered) at 300°F (150°C) for 1 hour 15 minutes until pork is tender, then finish as written.
• Smoky ranch-style: Add 1 tsp smoked paprika with the tomato paste and stir in 1 cup (150 g) corn kernels in the last 10 minutes.
• Greens at the end: Stir in 4 packed cups (120 g) baby spinach or 2 cups (70 g) chopped kale during the final 5 minutes, just until wilted.

Storage & Make-Ahead

Let the stew cool to room temperature (no more than 2 hours), then refrigerate in airtight containers for up to 4 days. The flavor improves overnight, making it an excellent make-ahead meal.

To reheat: warm gently on the stovetop over medium-low heat, stirring occasionally, until steaming hot (about 10–15 minutes). Add a splash of water or broth if it thickened too much.

To freeze: freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator and reheat as above.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 38 g protein, 45 g carbohydrates, 14 g fiber, 20 g fat, 780 mg sodium.