Slow-Cooker Pork and White Bean Stew with Kale
Why This Recipe Works
For a real stick-to-your-ribs meal, we used a classic white bean stew as a starting point and incorporated meaty pork and earthy kale. Boneless country-style pork ribs required minimal prep work, and thanks to plenty of intramuscular fat, they were moist and fall-apart tender after several hours in the slow cooker. Dried beans were still undercooked by the time the pork was done, but canned white beans cooked through perfectly in the same amount of time and required little preparation. To give the stew body, we pureed a portion of them with broth before adding them to the slow cooker. To boost the fresh flavor of the stew and complement the rich pork and beans, we added 2 tablespoons of whole-grain mustard after the kale had cooked through. Cutting the kale into 1-inch pieces allowed the hearty green to become tender in just 20 minutes of cooking time.