*  Exported from  MasterCook  *
 
                   Pork Stew With Olives And Green Beans
 
 Recipe By     : Bon Appetit  May 1992
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans & Peas                     Bon Appetit Magazine
                 Chowder, Soups & Stews           Pork & Ham
                 To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      tablespoons   olive oil
    3      pounds        boneless pork spareribs -- cut into 1 1/2-inch
                         -- pieces
    2      large         onions -- chopped
    8                    garlic cloves -- minced
    1      can           italian plum tomatoes -- (28-ounce)
    1      can           low-salt chicken broth -- (14 1/2-ounce)
    1      cup           dry white wine
    1      teaspoon      dried thyme -- crumbled
    1      teaspoon      dried oregano -- crumbled
      3/4  cup           hojiblanca -- cacereña or niçoise
                         -- olives
    1      pound         green beans -- cut into 2-inch
                         -- lengths
 
 Heat 2 tablespoons olive oil in heavy Dutch oven over medium-high heat.  Season
  pork with salt and pepper.  Add pork to pot and cook until brown, stirring occ
 asionally, about 8 minutes.  Using slotted spoon, transfer pork to plate.  Add 
 remaining 2 tablespoons olive oil to pot.  Add onions and saute until very tend
 er, about 12 minutes.  Add garlic and cook 3 minutes.  Return pork to pot.  Add
  tomatoes with their juices, low-salt chicken broth, white wine, thyme and oreg
 ano.  Bring to boil.  Reduce heat to medium-low and simmer uncovered until pork
  is almost tender, about 1 hour.  Add olives and continue cooking until pork is
  very tender and juices are slightly thickened, about 45 minutes.
 
 Add green beans to stew.  Cover and cook over low heat until beans are just ten
 der, about 8 minutes.  Season to taste with salt and pepper and serve.
 
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