Stewed Pork and White Beans

Recipe Name: Stewed Pork and White Beans

Story: Another one of my go to pressure cooker recipes.  This recipe is also very versatile, kind of a "kitchen sink" recipe, and can be modified to substitute what ever kind of beans or vegetables you have on hand.  I have also modified from the "original" recipe quite a bit to my taste / preferences.

Years you've been making it: Since 2018 or so

Author / Creator: 
https://www.womansday.com/food-recipes/food-drinks/recipes/a52064/stewed-pork-and-white-beans/

Submitted by: Dustin

Ingredients: 

• 1 medium onion, chopped
• 6 cloves garlic, peeled and smashed
• 3 tbsp flour (optional, used to help thicken the broth)
• 3 tbsp. tomato paste
• 1 tbsp gochujang
• 1 tsp chili powder
• 1 c. dry white wine
• 2-3 c. low-sodium chicken broth
• 2 c water (up to 4 if you want it more brothy)
• 1 14.5-oz. can petite diced (roasted, if possible) tomatoes, drained
• 1 can corn
• 4 sprigs fresh thyme (not necessary if you don't have on hand, but I like it)
• 1/2 cup barley (optional, barley will help thicken up the soup, but if you omit barley I would use some more white beans)
• 1 15-oz. can small white beans, rinsed (or 1/2 + cup dried beans, soaked)
• 2.5 lbs country style pork ribs (these are slices of pork butt, without the bone), or 1.5 lbs of already cooked smoked pulled pork.  

Directions: 

1. If doing the pork ribs, season the pork with salt, pepper, and chili powder, and then sear and set aside before continuing.  If using already cooked pork, then add the chili powder with the tomato paste.
2. Saute onions in 1-2 tbs butter and 1-2 tbs olive oil (enough butter and oil for the flour to make a roux)
3. Saute garlic for a bit, then add flour to make roux (or omit flour if not using)
4. Add tomato paste and gochujang (and chili powder) towards the end of the roux
5. Add the wine to deglaze and stir to start thickening up
6. Heat up chicken stock until pretty hot, and add gradually to roux to thicken up and not clump
7. Add the water once all stock has been added
8. Add tomatoes, corn, beans and barley
9. Add the seared pork (if using already cooked pork, add after pressure cooking)
10. Pressure cooker directions:
11. Pressure cook for 20 mins, then 15 min natural release.
12. If using already cooked pork, add this in now, and simmer for 10-15 mins to combine and heat up.