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Pork and Bean Stew

Quebécois Pork and Bean Stew

A rich and tender pork shoulder and bean stew, that is sent through the roof with the finishing touches of maple and pepper whipped cream, and maple bacon lardons sprinkled over everything.  Make winter more endurable with this easy stew!

Course Main Course
Cuisine Canadian
Servings 8

Ingredients

  • 1 lb slab bacon cut into 1/3 inch cubes
  • 3 tbsp pure maple syrup , divided
  • 2 1/2 lb boneless pork shoulder (Boston butt) well trimmed and cut into 1/2 inch cubes
  • kosher salt
  • freshly ground black pepper
  • 4 medium carrots , peeled and cut into 1/2 inch cubes
  • 2 celery ribs , cut into 1/4 inch cubes
  • 1 large yellow onion , coarsely chopped
  • 3 garlic cloves , minced
  • 1 lb dried cannelini beans , soaked overnight and drained
  • 6 sprigs of fresh thyme
  • 2 dried bay leaves
  • 2 quarts (8 cups) low sodium chicken broth or stock (see Notes)
  • 1 tbsp apple cider vinegar
  • 2 tsp maple syrup (optional)
  • 1 1/2 tsp cayenne pepper (optional)
  • 1 cup heavy cream

Instructions

  1. In a 6-8 quart (5.5-7.5 litre) Dutch oven or wide, heavy pot with a lid, cook the bacon over medium high heat, stirring occasionally, until beginning to crisp up, about 4 minutes.

  2. Add 1 tbsp of the maple syrup and stir to coat. Cook, stirring occasionally until the bacon is golden on all sides, about 6 minutes more. Meanwhile season all sides of ht port with salt and pepper.
  3. Remove the pot from the heat. Using a slotted spoon, transfer the bacon to a page, separating any stuck together pieces. Set aside.
  4. Pour off all but 3 tbsp of the fat from the pot. Return the pot to medium high heat.
  5. Add the pork and cook until browned on all sides, about 6 minutes in total.
  6. Add the carrots, celery, onion and garlic, and cook until the vegetables are softened, about 6 minutes more.
  7. Stir in the beans, thyme and bay leaves. Then add the broth. Bring to a simmer on high heat. Then reduce to a gentle simmer and cook, stirring occasionally until the beans are cooked through and the meat is tender, 60-75 minutes. Discard the thyme and bay leaves.
  8. Transfer 1 1/2 cups of the stew solids, and 3/4 cup of the liquid to the container of a blender. Purée till smooth, then return to the stew. Stir in the vinegar, 3/4 tsp of salt and 1/2 tsp of pepper. (this is where I also add 2 tsp of maple syrup and 1 1/2 tsp of cayenne pepper just because I wanted to increase the sweetness and add some heat)
  9. In a medium bowl beat the cream to medium peaks. Fold in the remaining maple syrup (2 tbsp) and 1/2 tsp black pepper. Then continue beating till stiff peaks form.
  10. Warm the stew and then ladle into serving bowls. Top with a dollop of the maple whipped cream and sprinkle with some of the reserved candied bacon. Pass the remaining cream at the table.

Recipe Notes

If you want to create your own stock, see my New You Bone Broth.