Normandy pork stew with white beans

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Normandy pork stew with white beans

Normandy pork stew with white beans

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 490 Calories/Serving

40–55 Minutes

Warm up late summer evenings with this comforting stew inspired by a rustic inn in Normandy. Oh--and it’s pressure-cooker-friendly!

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 1 organic carrot
  • 1 organic fennel bulb
  • 2 pork blade steaks (about 6 ounces each)
  • 1½ cups cooked white beans
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sunbasket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
  • 1 cup chicken broth
  • 1 teaspoon red chile flakes (optional)

Nutrition per serving

Calories 490, Total Fat 18g (23% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 510mg (22% DV), Total Carb. 39g (14% DV), Fiber 12g (43% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 41g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the vegetables

  • Peel and coarsely chop the onion.
  • Scrub or peel the carrot and trim the ends; coarsely chop the carrot.
  • Cut the fennel lengthwise into quarters and cut away the core; coarsely chop the fennel.
In a large frying pan [large sauce pot] over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, carrot, and fennel, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Transfer to a plate. Do not clean the pan.
While the vegetables cook, prepare the remaining ingredients.


Prep and cook the pork; finish the stew

  • Pat the pork dry with a paper towel; cut the pork into 1-inch pieces and season with salt and pepper.
  • Rinse the white beans.
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
In the same pan used for the vegetables, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the pork and cook, stirring occasionally, until browned but not yet cooked through, 3 to 5 minutes. Stir in the garlic-herb blend and cook until fragrant, about 30 seconds.
Add the chicken broth, beans, 1 cup [2 cups] water, and as many chile flakes as you like, season with salt and pepper, and bring to a boil. Reduce to a simmer and cook until the liquid starts to thicken, about 15 minutes. Add the vegetables, cover, and cook until the pork is tender and cooked through and the vegetables are warmed through, 2 to 3 minutes.


Transfer the pork stew to individual bowls, garnish with the parsley, and serve.
Kids Can!
  • Scrub the carrot.
  • Rinse the beans.
  • Strip the parsley leaves.
  • Garnish with the parsley.