Name: Saucy Pork, Bean & Bell Pepper Stew with Parmesan Grilled Zucchini
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 12 slices bacon; 3 (398 ml) cans cannellini (white kidney) beans; 85 g Parmesan cheese; 3 red bell peppers; 3 (213 ml) cans tomato sauce; 1 ½ medium yellow onions; 6 medium zucchini squash; apple cider vinegar; black pepper; Dijon mustard; extra virgin olive oil; honey; salt; Worcestershire sauce

Saucy Pork, Bean & Bell Pepper Stew with Parmesan Grilled ZucchiniSaucy Pork, Bean & Bell Pepper Stew with Parmesan Grilled Zucchini — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

12 slices bacon

3 (398 ml) cans cannellini (white kidney) beans

85 g Parmesan cheese

3 red bell peppers

3 (213 ml) cans tomato sauce

1 ½ medium yellow onions

6 medium zucchini squash

apple cider vinegar

black pepper

Dijon mustard

extra virgin olive oil

honey

salt

Worcestershire sauce

Instructions

Small dice bacon.

Preheat a large pot over medium heat.

Once the pot is hot, add bacon and cook, stirring occasionally, until cooked through but not crispy, 4-5 minutes.

Meanwhile, wash and dry bell peppers. Using a clean cutting board, trim, seed, and small dice, then place in a medium bowl.

Peel, halve, and slice onions crosswise into thin half-moons. Add to the bowl with the bell pepper.

When the bacon is done, add bell pepper and onion to the pot. Cook, stirring occasionally, until veggies begin to soften, 4-5 minutes.

Add beans with their liquid (do not drain) to the pot along with tomato sauce, vinegar, Dijon, honey, Worcestershire, salt, and pepper. Stir to combine the stew and bring to a boil over high heat.

Once boiling, reduce heat to low and simmer, stirring occasionally, until beans are tender and sauce thickens, 10-12 minutes. Remove from heat.

While the beans are cooking, wash, dry, and trim zucchini, then slice lengthwise into ¼-inch thick planks. Transfer to a plate, drizzle with oil, then season with salt and pepper.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Once the pan is hot, working in batches, add zucchini and grill until charred and tender, 2-3 minutes per side. Return to the plate and loosely cover with aluminum foil to keep warm.

Meanwhile, finely grate Parmesan.

Divide pork and bean stew between bowls. Serve grilled zucchini on the side and top with Parmesan. Enjoy!

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