1can(14 to 15 ounces) cannellini beans, rinsed and drained
1-½tablespoonsinstant tapioca
2poundsboneless country-style pork ribs, trimmed of excess fat
Salt and pepper
¼cupprepared basil pesto
4ounces(4 cups) baby spinach
Instructions
Ideal slow cooker size: 4-Quart.
Microwave the onions, garlic and rosemary in a bowl, stirring occasionally, until the onions are softened, about 4 minutes. Transfer to the slow cooker.
Stir in the broth, beans and tapioca.
Season the pork with salt and pepper and snuggle into the slow cooker.
Cover and cook until pork is tender, 6 to 7 hours on LOW.
Using a large spoon, skim excess fat from the surface of the stew.
Break the pork into large 1-inch chunks with kitchen tongs.
Stir in the pesto and then stir in the spinach, a handful at a time and let it sit until the spinach wilts, about 5 minutes.
Adjust stew consistency with extra hot broth as needed.
Season with salt and pepper to taste and serve.
Recipe Notes
Serving size: 1 cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.7*SmartPoints (Green plan)6*SmartPoints (Blue plan)6*SmartPoints (Purple plan)7*PointsPlus (Old plan)
Nutrition Facts
Italian Slow Cooker Pork & White Beans Stew Recipe
Amount Per Serving (1 cup)
Calories 302Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 13g4%
Fiber 3g12%
Protein 36g72%
* Percent Daily Values are based on a 2000 calorie diet.