My hubby, before we were married, made this wonderful meal for me the first time we ate together. Yes, he cooked for me first. He cooked it as a casserole (in the oven) and Oh. My. Goodness!!! If I wasn’t hooked already…I was then. This still brings warm memories and smiles to my heart each time I make it.
Such a great combination of flavors that work well with the pork chop left whole and plated or dipped up in a huge soup mug for stew. Feel free to change the beans and vegetables to your families favorites.
Crock Pot Pork and White Bean Stew
ingredients
- 1 – 1/2 lbs. center cut pork chops, whole or cut in bite size pieces
- 2 – 14 oz.cans Bush’s Nothern Beans, undrained
- 2 – 16 oz.cans Bush’s Navy Beans, drained
- 2 – 15 oz. cans Veg-All Mixed Vegetables, drained
- 1 – 10 3/4 oz can Campbells Condensed Cream of Celery Soup
- freshly ground sea salt
- freshly ground pepper
- ground garlic
- dried parsley
Directions:
Grease crock pot for an easier clean-up. Mix together cans of beans, cream of celery soup and vegetables. Rinse and pat dry pork chops. Cut in pieces if making stew. Sprinkle with sea salt, pepper and garlic. Turn pieces over and place on top of bean mixture in crock pot. Sprinkle pork again with sea salt, pepper and garlic. I go a little heavy on the garlic. Cook 4 hours on high. Season with additional salt and pepper as needed. Sprinkle with parsley.
These Cornmeal Crescent Rolls are great with this Crock Pot Pork and White Bean Stew
