Beans, Pork And Tomato Stew

• 2 c. dried white beans, navy or Great Northern
• 6 c. water
• 2 tsp. salt
• 3 slices bacon, diced
• 1 Tbsp. olive oil
• 1 1/2 lb. boneless pork loin end, cut in 1-inch pieces
• 3 garlic cloves, finely chopped
• 1 1/2 tsp. salt
• freshly ground black pepper
• 1 tsp. rosemary, crumbled
• 1/4 c. parsley, finely chopped
• 2 c. tomatoes, chopped or 16 oz. can
• 1/2 to 1 c. beef broth
• 1 Tbsp. Dijon mustard

1. Wash and pick over beans, discarding bad ones.
2. Place in a saucepan with the water and bring to the boil.
3. Turn off heat; cover and allow to soak for 1 hour.
4. Bring to a simmer and cook on low heat, covered, until beans are tender but not soft (about 45 minutes to 1 1/2 hours).
5. Add salt after 1/2 hour of cooking. Drain and set aside.

white beans, water, salt, bacon, olive oil, boneless pork loin, garlic, salt, freshly ground black pepper, rosemary, parsley, tomatoes, beef broth, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52231 (may not work)