Pork Stew With Olives And Green Beans

• 4 Tbsp. olive oil
• 3 lb. boneless (farmer's style) pork spareribs
• 2 large onions, chopped
• 8 garlic cloves, minced
• 1 (28 oz.) can Italian plum tomatoes
• 14 oz. chicken broth
• 1 c. dry white wine
• 1 tsp. dried thyme, crumbled
• 1 tsp. dried oregano, crumbled
• 3/4 c. olives
• 1 lb. green beans, cut into 2-inch lengths

1. Heat 2 tablespoons olive oil in Dutch oven over medium-high heat.
2. Season pork with salt and pepper.
3. Add pork to pot and cook until brown, stirring occasionally, using slotted spoon.
4. Transfer pork to plate.
5. Add remaining 2 tablespoons olive oil to pot.
6. Add onions and saute until tender.
7. Add garlic and cook for 3 minutes. Return pork to pot.
8. Add tomatoes with juices, chicken broth, white wine and spices.
9. Bring to boil.
10. Reduce heat and simmer, uncovered, about 1 hour. Add olives and cook 45 minutes.
11. Add green beans, cook until tender, about 8 minutes.
12. Season with salt and pepper.

olive oil, pork spareribs, onions, garlic, italian plum tomatoes, chicken broth, white wine, thyme, oregano, olives, green beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=802634 (may not work)