 | | Directions |
- Cut pork into bite-size pieces. Salt and pepper lightly.
- Heat oil or render ( see TIP) a chunk of pork fat in skillet. Brown pork pieces. Remove meat, add onion to pan and brown slightly.
- Add wine and water to pan with oregano and potato. Add browned pork and any accumulated juices. Bring to a boil, reduce heat to maintain a simmer, and cover. Simmer until potatoes and pork are tender, about 20 minutes.
- Stir in beans and cook until beans are heated through. Serve hot.
- TIP: To render pork fat, cook slowly to melt fat, then remove any remaining solids
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Prep Time: 10 minutes
Cook Time: 20 minutes
Container: heavy 10" skillet, with lid.
Servings: 2
|  | | Ingredients | | - | | 1/2 pound pork, in bite-size pieces |
| - | | 1 tablespoon oil or 1 to 2 tablespoons fat trimmed from meat |
| - | | 1 onion, chopped |
| - | | 1/2 cup white wine (or use all water) |
| - | | 1/2 cup water |
| - | | 1 medium potato, grated or finely chopped |
| - | | 1 tablespoon fresh oregano or 1 teaspoon dried, crumbled |
| - | | 1 can, about 16 oz, white beans (such as navy, Great Northern, etc) |
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