White Beans with Pork and Croutons Recipe

This hearty White Beans with Pork and Croutons dish is made with creamy cannellini beans, savory ground pork, aromatic garlic and rosemary, all simmered in a rich tomato and chicken broth base. The result is a rustic and deeply satisfying one-pan stew, topped with crunchy, golden-brown homemade croutons. Perfect for a cozy weeknight dinner, this recipe creates a comforting meal for four people that is both simple and elegant.

White Beans with Pork and Croutons Ingredients

For the Croutons:

• 2 cups cubed day-old rustic bread (like ciabatta or sourdough)
• 2 tbsp olive oil
• Pinch of salt and black pepper

For the White Beans and Pork:

• 1 tbsp olive oil
• 450g (1 lb) ground pork
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• ½ cup dry white wine (optional, can substitute with chicken broth)
• 1 (400g/14.5 oz) can diced tomatoes, undrained
• 1 cup chicken broth
• 2 (425g/15 oz) cans cannellini beans, rinsed and drained
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

How To Make White Beans with Pork and Croutons

1. Prepare the Croutons: Preheat your oven to 200°C (400°F). On a small baking sheet, toss the bread cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer and bake for 10-15 minutes, tossing halfway through, until they are golden-brown and crisp. Set aside.
2. Brown the Pork: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until it is browned all over, about 5-7 minutes. Use a slotted spoon to remove the pork from the pot and set it aside.
3. Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the pot and cook in the remaining pork fat for 5-6 minutes, until softened. Add the minced garlic and chopped rosemary and cook for another minute until fragrant.
4. Deglaze the Pot: If using, pour in the white wine to deglaze the pot. A roux, which is a mix of fat and flour, is not needed here; simply scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2 minutes until it has reduced slightly.
5. Simmer the Stew: Return the browned pork to the pot. Stir in the diced tomatoes (with their juice), chicken broth, and the rinsed cannellini beans. Bring the mixture to a simmer.
6. Cook and Season: Reduce the heat to low, cover, and let the stew cook for 15-20 minutes to allow the flavors to meld together. Season generously with salt and pepper to your taste.
7. Serve: Ladle the hot white bean and pork stew into bowls. Top with a generous handful of the homemade croutons and a sprinkle of fresh chopped parsley before serving.

Recipe Tips

• Use Day-Old Bread: For the best croutons, use bread that is slightly stale. Day-old bread is drier and will absorb the olive oil better, resulting in a crispier, crunchier texture.
• Don’t Crowd the Pork: When browning the pork, make sure it has enough space in the pot. If the pot is too crowded, the pork will steam instead of browning, and you’ll miss out on a lot of flavor. Cook it in batches if necessary.
• Deglazing is Key: Scraping up the browned bits (the “fond”) from the bottom of the pan with the white wine adds a huge depth of savory flavor to the final stew. Don’t skip this step!
• Rinse Your Canned Beans: Rinsing canned beans before using them washes away the starchy, salty liquid they are packed in. This gives you better control over the seasoning and texture of your dish.

What To Serve With White Beans With Pork And Croutons

This dish is a wonderfully complete meal in a bowl, with protein, legumes, and a crunchy topping. For a bit of freshness, a simple green salad with a sharp lemon vinaigrette would be a perfect side. If you want to make it even heartier, a side of steamed green beans or sautéed spinach would also be delicious.

How To Store White Beans With Pork And Croutons Leftovers

• Refrigerate: Allow the stew to cool completely. Store it in an airtight container in the refrigerator for up to 4 days. Store the croutons separately in an airtight container or zip-top bag at room temperature to keep them from getting soggy.
• Freeze: The bean and pork stew freezes very well. Once cooled, transfer it to a freezer-safe container and freeze for up to 3 months. The croutons do not freeze well, so it’s best to make a fresh batch when you reheat the stew. Thaw the stew overnight in the refrigerator before reheating gently on the stovetop.

White Beans with Pork and Croutons Nutrition Facts

• Calories: 590 kcal
• Total Fat: 25g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 950mg
• Total Carbohydrate: 55g
• Dietary Fiber: 14g
• Sugars: 8g
• Protein: 34g

Frequently Asked Questions

• Can I use a different type of pork? Yes. You could use crumbled Italian sausage (hot or sweet) for an extra layer of flavor. You could also use diced pork loin or shoulder, but you would need to increase the simmering time to ensure the meat becomes tender.
• What if I don’t have white wine? The white wine adds a nice acidity and depth, but you can easily substitute it. Simply use an extra ½ cup of chicken broth to deglaze the pan.
• Can I use dried beans instead of canned? Yes, but you will need to plan ahead. You’ll need to soak about 1 ½ cups of dried cannellini beans overnight, then cook them until tender before adding them to the stew at step 5.
• Is this dish spicy? This dish is savory and aromatic, not spicy. If you’d like to add some heat, you can add a pinch of red pepper flakes along with the garlic and rosemary.