Triple Pork And Navy Bean Stew

• 2 pounds boneless pork loin cut into 3/4-inch cubes
• 1 pound navy beans dried
• 1/2 cup ham diced
• 5 strips bacon diced
• 1 onion large, diced
• 2 carrots peeled and diced
• 2 stalks celery diced
• 5 cloves garlic crushed
• 1/4 cup dijon style mustard
• 1 bay leaf
• 2 tablespoons dried basil leaves divided
• 1 tablespoon dried thyme divided
• 1 tablespoon fresh chives chopped, divided
• 12 cups chicken stock
• salt
• pepper

1. Place beans in large saucepan, add water to cover and let sit overnight. Drain beans and set aside.
2. Saute ham and bacon in an 8-quart stockpot until fat begins to render. Add pork cubes, cook and stir until browned. Add onion, carrots, celery and garlic. Cook and stir 5-10 minutes. Add mustard, bay leaf, 1 tablespoon basil, 1 1/2 teaspoons thyme and 1 1/2 teaspoons chives. Add drained beans and chicken broth. Bring to a boil, lower heat and simmer, covered, 1 1/2-2 hours, until beans are tender. Add remaining basil, thyme, chives, salt and pepper.

pork loin, ham diced, bacon, onion, carrots, stalks celery, garlic, dijon style mustard, bay leaf, basil, thyme, fresh chives, chicken stock, salt, pepper

Taken from www.yummly.com/recipe/Triple-Pork-And-Navy-Bean-Stew-2249670 (may not work)