New Italian Recipes Presents:
Italian Pork, White Bean and Acorn Squash Stew

Ingredients for this heavenly Italian stew
2 cups dried Italian white beans
2 tablespoons olive oil
2 pounds boneless, country-style pork spareribs, cut into 1 1/2-inch pieces. Remove as much of the fat as you can.
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, minced
3 garlic cloves, sliced thinly
4-5 cups homemade chicken stock or canned broth
1 1/2 cups canned tomatoes with juices
1 tablespoon (packed) chopped fresh sage or 1 teaspoon dried
1 1/2 cups 1/2-inch cubes peeled acorn squash
2 tablespoons minced fresh Italian parsley
 

Preparation:
Place Italian beans in large bowl. Cover generously with cold water and soak overnight. Drain beans in colander. Rinse them well until all foaminess is gone. (This is the sugar that keeps Beano in business).

Cook the beans in plain water for 1-1 1/2 hours. No salt. This helps to tenderize the beans, especially at high altitudes. Heat 1 tablespoon of olive oil in a heavy large skillet over high heat. Add the pork in batches and brown on all sides.

Transfer pork to heavy large pot or Dutch oven. Season with salt and pepper.

Heat remaining 1 tablespoon oil in same skillet over medium-low heat. Add onion, carrot, celery and garlic and sauté until soft, about 10-15 minutes. (The longer you cook vegetables such as these over relatively low heat, the more of their delicious, fabulous smelling juices they will release).

Transfer vegetables to pot with pork. Pour 1 cup stock into skillet and bring to a boil, scraping up browned bits from the pork. Add deglazing liquids from skillet, remaining 4 cups stock, beans, tomatoes and sage to pot.

Cover pot and simmer stew 1 hour, stirring occasionally.

Uncover pot and simmer 15 minutes to reduce liquids.

Add squash and simmer until beans, pork and squash are tender, about 30 minutes longer and, bada bing! You've got a truly delicious Italian stew.