Let your slow cooker do all the work in this simple but satisfying stew.
Servings4-6
AuthorLemons and Anchovies
Ingredients
1/2pounddried Snowcap beansor northern beans
1 1/2poundboneless pork cut in stew-size piecesfrozen
1/2onionchopped
3clovesgarlicchopped
2 - 2 1/4cupschicken stockwarmed in microwave or on the stove
1/4teaspooncelery seedoptional
1/2teaspoondried or fresh thyme
1bay leaf
1tablespoontomato paste
1 14.5ozcan diced tomatoes
Crushed red pepperoptional
1tablespoonfish sauceoptional
salt and pepperto taste
Instructions
Add all the ingredients into the slow cooker from the beans to the bay leaf in the list above. For the chicken stock, use as little or as much as you will need to cover the beans so they cook evenly.
Cook on High for 4 hours. You may want to stir everything together once or twice just to make sure the all the beans are cooking properly.
After 4 hours, if the beans are tender, add the tomato paste, canned tomatoes, and crushed red pepper. Season with salt and pepper, as needed. I like to add a little fish sauce for an extra savory flavor but you may omit.
Turn the power down to Low and cook for another hour.