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Rachael Ray's 30-Minute Healthy Recipes

Pork And Three Bean Skillet Dinner


* 6 tbsp of oil
* 3 onions, chopped
* 6 ribs of celery, chopped small
* 2 lb. pork (anything you want)cut into small pieces
* 2 tsp paprika
* 1 (14 oz.) can cannellini beans, drained
* 1 (14 oz.) can lima beans, drained
* 1 (14 oz.) can kidney beans, drained
* 8 garlic cloves, minced
* 1/2 C dry white cooking wine
* 1 1/4 C of vegetable broth
* 1 lemon, juiced
* 1/2 tsp salt
* 1/4 tsp pepper


1. Place the oil in a large heavy duty sauce pan and heat over medium heat. Stir in the onions and celery and cook 5 minutes or until soft. Stir in the pork and cook 10 minutes or until no longer pink. Sprinkle the paprika over the top.
2. Add the 3 cans of beans and stir to combine well. Stir in the garlic well and cook the mixture stirring constantly for 1 minute. Add the wine and let the mixture bubble for 3 minutes.
3. Pour in the stock and lemon juice stirring to combine well. Season the mixture with the salt and pepper.
4. Bring the mixture to a boil, reduce the heat and simmer 20 minutes. Makes 8 servings


Using the 3 different beans adds color and different textures to this skillet bean dish. You can actually use any beans you want or have handy. I like using pork tenderloin because it's easy to cut up and you don't pay for a bone. But, pork shoulder roasts or pork chops work, too. You can also buy cubed pork for stew meat for this dish. And, if you're a fan of bacon, go ahead and throw some in.

This dish freezes well. Just cool completely before spooning into freezer containers. It will keep for about 3 months in the freezer. To use, thaw in the refrigerator overnight. Place in a saucepan and heat slowly over low heat, stirring often, until just heated through.

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