Rustic Pork, White Bean, and Tomato Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 20 minutes
• Total Time: 2 hours 40 minutes

Quick Ingredients

• 2 lb (907 g) boneless pork shoulder, cut into 2-inch chunks
• 2 1/2 tsp kosher salt, divided
• 1 tsp black pepper
• 2 tbsp (30 ml) olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 5 garlic cloves, minced
• 2 tbsp (30 g) tomato paste
• 1/2 cup (120 ml) dry white wine
• 1 can (28 oz / 794 g) crushed tomatoes
• 3 cups (720 ml) low-sodium chicken stock
• 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
• 2 tsp dried oregano
• 1 tsp dried thyme
• 2 bay leaves
• 1 Parmesan rind (optional)
• 1 tbsp (15 ml) balsamic vinegar
• 1/4 cup (10 g) chopped fresh parsley

Do This

• 1. Season pork with 2 tsp salt + pepper; brown in olive oil.
• 2. Sauté onion, carrot, celery; add garlic and tomato paste.
• 3. Deglaze with white wine; simmer 1 minute.
• 4. Add crushed tomatoes, stock, oregano, thyme, bay, and Parmesan rind; return pork.
• 5. Cover and simmer gently 1 hour 45 minutes, stirring occasionally.
• 6. Stir in beans; simmer uncovered 20 minutes to thicken.
• 7. Finish with balsamic, remaining salt, and parsley; serve hot.

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Why You’ll Love This Recipe

• Big, cozy flavor: Slow-braised pork turns meltingly tender in a tomato-herb broth.
• Hearty and balanced: Creamy white beans make it filling without being heavy.
• One-pot comfort: Everything builds in the same pot, so cleanup stays simple.
• Even better tomorrow: The flavors deepen overnight for great leftovers.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 2 celery ribs, 5 garlic cloves, 1 bunch fresh parsley
• Dairy: Parmesan cheese (for rind, optional)
• Meat: 2 lb (907 g) boneless pork shoulder
• Pantry: olive oil, tomato paste, dry white wine, 1 can (28 oz / 794 g) crushed tomatoes, 3 cups (720 ml) low-sodium chicken stock, 2 cans (15 oz / 425 g each) cannellini beans, dried oregano, dried thyme, bay leaves, balsamic vinegar, kosher salt, black pepper

Full Ingredients

For the pork and base

• 2 lb (907 g) boneless pork shoulder, cut into 2-inch (5 cm) chunks
• 2 1/2 tsp kosher salt, divided (use 2 tsp for the pork; 1/2 tsp to finish, plus more to taste)
• 1 tsp freshly ground black pepper
• 2 tbsp (30 ml) olive oil
• 1 large yellow onion, diced (about 2 cups / 300 g)
• 2 medium carrots, diced (about 1 cup / 140 g)
• 2 celery ribs, diced (about 1 cup / 120 g)
• 5 garlic cloves, minced
• 2 tbsp (30 g) tomato paste
• 1/2 cup (120 ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)

For the stew

• 1 can (28 oz / 794 g) crushed tomatoes
• 3 cups (720 ml) low-sodium chicken stock
• 2 tsp dried oregano
• 1 tsp dried thyme
• 2 bay leaves
• 1 Parmesan rind (optional, for extra savory depth)
• 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed

To finish and serve

• 1 tbsp (15 ml) balsamic vinegar
• 1/4 cup (10 g) chopped fresh parsley
• Optional for serving: crusty bread, polenta, or cooked pasta

Step-by-Step Instructions

Step 1: Season and prep the pork

Pat the pork shoulder chunks dry with paper towels (dry meat browns better). Season evenly with 2 tsp kosher salt and 1 tsp black pepper.

Set a large Dutch oven or heavy-bottomed pot (at least 5.5 to 7 quarts) over medium-high heat.

Step 2: Brown the pork for deep flavor

Add 2 tbsp (30 ml) olive oil to the hot pot. Working in 2 batches, add pork in a single layer and brown on all sides, about 8–10 minutes per batch. Don’t rush this step; those browned bits are the flavor foundation.

Transfer browned pork to a plate and keep any juices on the plate (they go back into the stew).

Step 3: Sauté the aromatics until sweet and tender

Reduce heat to medium. Add the diced onion, carrots, and celery to the same pot. Cook, stirring and scraping up browned bits, until the vegetables soften and the onion turns translucent, about 8 minutes.

Add the minced garlic and cook until fragrant, about 30 seconds.

Step 4: Toast the tomato paste and deglaze

Stir in the 2 tbsp (30 g) tomato paste and cook, stirring constantly, for 2 minutes. This caramelizes the paste slightly and makes the tomato flavor richer and less “tinny.”

Pour in 1/2 cup (120 ml) dry white wine. Bring to a simmer and stir for about 1 minute, scraping the bottom of the pot to dissolve any browned bits.

Step 5: Build the braise and simmer until the pork is tender

Add the crushed tomatoes, chicken stock, oregano, thyme, bay leaves, and Parmesan rind (if using). Stir well, then return the pork and any collected juices to the pot.

Bring the stew to a gentle simmer over medium-high heat, then reduce to low. Cover with a lid slightly ajar and maintain a very gentle simmer (small bubbles), for 1 hour 45 minutes, stirring every 25–30 minutes to prevent sticking.

The pork is ready when it’s fork-tender and starting to relax and shred at the edges.

Step 6: Add the beans and thicken the stew

Stir in the drained and rinsed cannellini beans. Keep the stew at a gentle simmer, this time uncovered, for 20 minutes. This warms the beans through and reduces the liquid slightly for a thicker, stew-like texture.

If you’d like it even thicker, mash a small scoop of beans against the side of the pot and stir them back in.

Step 7: Finish with brightness and serve

Remove and discard the bay leaves and Parmesan rind (if used). Stir in 1 tbsp (15 ml) balsamic vinegar, the chopped parsley, and the remaining 1/2 tsp kosher salt (then taste and adjust salt as needed).

Serve hot in bowls with crusty bread, spooned over polenta, or ladled onto cooked pasta.

Pro Tips

• Keep the simmer gentle: A slow, lazy simmer (not a hard boil) keeps the pork tender and the broth silky.
• Batch brown the pork: Overcrowding steams the meat and you’ll miss out on that rich sear flavor.
• Use low-sodium stock: Tomatoes and reduced broth can concentrate salt; low-sodium stock helps you control seasoning.
• Thicken naturally: Mashing a few beans is an easy way to add body without flour.
• Don’t skip the finish: The balsamic vinegar at the end brightens the tomatoes and makes the whole pot taste more “alive.”

Variations

• Spicy ranch-style: Add 1/2 tsp crushed red pepper flakes with the garlic and finish with a squeeze of lemon instead of balsamic.
• Smoky tomato stew: Add 1 tsp smoked paprika with the dried herbs, and swap 1 cup (240 ml) of stock for smoked bone broth if you have it.
• Greens at the end: Stir in 4 cups (120 g) baby spinach during the last 2 minutes of cooking, just until wilted.

Storage & Make-Ahead

Cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot, about 10–15 minutes, adding a splash of stock or water if it thickened too much.

For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. This stew is an excellent make-ahead; the flavor improves after 12–24 hours.

Nutrition (per serving)

Approximate, for 1 of 6 servings: 560 calories, 39 g protein, 24 g fat, 45 g carbohydrates, 12 g fiber, 8 g sugar, 980 mg sodium.