Mediterranean Pork And Bean Stew

• 2 tablespoons olive oil
• 1 1/8 pounds pork shoulder diced
• 5 1/4 ounces smoked sausage sliced
• 2 onions thinly sliced
• 2 garlic cloves chopped
• 2 tablespoons rosemary needles chopped fresh
• 4 bay leaves
• 2 1/8 cups vegetable stock
• 1 cup dry white wine
• 1/2 celery bulb, trimmed and chopped
• 3 5/8 cups carrots peeled and chopped
• 1 7/8 cups sun-dried tomatoes sliced
• 7/8 pound haricot beans cans, drained and rinsed
• 2 3/8 cups artichoke hearts drained and sliced

1. Heat the oil in a Dutch oven or heavy bottomed pan, add the pork and brown, turning, for 5-6 mins. Add the smoked sausage, onion, garlic, bay leaves and rosemary and continue to cook for another 5-6 mins. Add the stock and wine, bring to a boil then gently simmer for 1 hour.
2. Add the celery, carrots, sun-dried tomatoes, green beans and artichoke hearts into the stew and continue to cook for 25-30 mins. Season to taste then serve.

olive oil, pork shoulder, sausage, onions, garlic, rosemary needles, bay leaves, vegetable stock, white wine, celery, carrots, tomatoes, beans

Taken from www.yummly.com/recipe/Mediterranean-Pork-and-Bean-Stew-1412069 (may not work)