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Home
> Recipes > Low Carb Crockpot > Italian Pork Stew
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Italian Pork Stew
Ingredients
- 2 cups dry Great Northern beans
- 6 cups cold water
- 8 ounces bulk Italian sausage
- 1 pound lean boneless pork, cut into 3/4 inch cubes
- 1 1/2 cups coarsely chopped onions
- 1 1/2 cups carrots cut into 1/2-inch pieces
- 3 cloves garlic, minced
- 3 cups water
- 1 teaspoon instant beef bouillon granules
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon dried oregano, crushed
- 1/4 cup dry red wine
- 1/2 of a 6-ounce can (1/3 cup) tomato paste
- 1/4 cup snipped fresh parsley
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Prep: 30 Minutes Stand: 1 hour
Cook: Low 7 to 8 Hours, High 3 1/2 to 4 Hours
Makes: 8 Servings
Slow Cooker: 4- to 5-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- Rinse beans; drain. In a large saucepan combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans. Transfer beans to a 4- to 5-quart slow cooker.
- In a large skillet cook sausage over medium heat until sausage is no longer pink, breaking up sausage as it cooks. Drain off fat. Transfer sausage to slow cooker. In the same skillet cook the pork, half at a time, until pork is no longer pink. Drain off fat. Transfer to cooker. Add onions, carrots, and garlic. Stir in the 3 cups water, bouillon, thyme, and oregano.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
- If using low-heat setting, turn to high heat setting. Stir wine into tomato paste; add to mixture in cooker along with parsley. Cover and cook for 15 minutes more.
Nutrition Fact per Serving: 357 cal. 10 g total fat(4 g sat. fat), 50 mg chol., 372 mg sodium, 36 g carb, 11 g fiber, 28 g pro.
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