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What You’ll Use
Smoky white bean, pork & tomato stew
In a saucepan over medium heat, bring the stew to a simmer to warm through. Add a squeeze of lemon juice, and season to taste with salt and pepper. Pick the parsley, toss the stems, and chop the leaves. Ladle the stew into bowls, drizzle lightly with olive oil, sprinkle with the parsley, and serve warm.
To prep the stew, chop the yellow onion. Chop 3 cloves of garlic. Shred or chop the pork into bite-size pieces. Chop the bacon ends. Rinse and drain the cannellini beans.
In a pot over medium-high heat, warm 1 tablespoon olive oil. Add the bacon ends and sauté until the fat renders and the bacon starts to crisp, 5 minutes. Add the yellow onion, season with salt, and sauté until soft, 5 minutes. Add the garlic, smoked paprika, and a pinch of chile flakes, if you want a kick, and stir until fragrant, 30 seconds.
Add the beans, tomatoes, and chicken broth, bring to a simmer, and cook until reduced slightly, 10 minutes. Add half of the shredded pork, and simmer until the flavors have combined, 5 minutes longer. Add a couple of handfuls of kale and simmer just until wilted, 2 minutes. Season to taste with salt and pepper. Let cool, transfer to an airtight container, and refrigerate.
To prep the rolls, chop the rapini into bite-sized pieces. In a sauté pan over medium heat, warm 2 tablespoons olive oil. Add the rapini and a pinch of chile flakes, if you want a kick, and sauté until the rapini is bright green and tender-crisp, 5 minutes. In a bowl, combine the remaining pork with the rapini. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to combine. Transfer to an airtight container and refrigerate.
To prep the salad, thinly slice ½ of the red onion. Transfer to an airtight container and refrigerate.
Contains: milk, tree nuts, wheat.