Rustic Pork & Cranberry Bean Stew with Shiitake Mushrooms and Tomatoes

Rustic Pork & Cranberry Bean Stew with Shiitake Mushrooms and Tomatoes

Ingredients

• 1.5 lbs pork butt, cut into bite-size cubes

• Salt

• Water (enough to cover pork at first)

• Freshly cracked black pepper

• 1–2 tsp onion powder

• 1–2 tsp garlic powder

• 1–2 tsp Italian seasoning

• 1–2 cups diced vegetables (carrots, celery, onion)

• Shiitake mushroom stems (or chopped mushrooms)

• About 1/2 cup red wine (for deglazing)

• 1 (28 oz) can whole peeled tomatoes (I used Safeway Organic—they taste great and are economical)

• 1 can water (use the tomato can to measure)

• About 1 Tbsp Better Than Bouillon vegetable base

• 3–4 cups cooked cranberry beans (with their broth if possible)

• Aged balsamic vinegar for finishing

• Olive oil (optional)

• Fresh herbs for garnish (optional)

How to Make It

1. Render the Pork Fat
Place pork cubes in a heavy pot or Dutch oven. Add enough water to cover. Season generously with salt. Bring to a boil, then reduce to a steady simmer. Cook uncovered until the water evaporates, about 25–35 minutes. This step helps the pork fat render.

2. Season and Brown
Once the water is gone and the pork is sizzling in its own fat, season with onion powder, garlic powder, Italian seasoning, and cracked black pepper. Let the pork brown undisturbed so it develops a deep crust.

3. Add Vegetables and Mushrooms
Stir in your diced vegetables and shiitake stems. Cook about 5–7 minutes, stirring occasionally, until the vegetables start to soften and pick up browned bits.

4. Deglaze with Red Wine
Pour in the red wine. Scrape up any browned bits (fond) from the bottom of the pot, then continue cooking until the wine reduces almost completely and lightly glazes the pork and vegetables.

5. Build the Stew Base
Pour in the can of whole peeled tomatoes, crushing them lightly with your spoon. Fill the tomato can with water and add it to the pot. Stir in the Better Than Bouillon.

6. Simmer Until Tender
Bring to a gentle simmer. Partially cover with the lid ajar. Cook over medium-low heat for about 90 minutes, stirring occasionally, until the pork is very tender and the tomatoes have lost their shape and thickened.

7. Add the Beans
After the 90-minute simmer, stir in the cooked cranberry beans. Let them warm through gently for about 10–15 minutes.

8. Taste and Finish
Taste and adjust seasoning. Finish each bowl with a drizzle of aged balsamic vinegar (start with 1–2 teaspoons). For extra richness, add a little olive oil or a sprinkle of fresh herbs.

Serving Ideas

• Spoon over soft polenta or mashed potatoes

• Serve with crusty bread to soak up the sauce

• Top with a little grated Parmesan or pecorino