Triple Pork and Navy Bean Stew Courtesy Of: National Pork Producers Council Triple Pork and Navy Bean Stew Serves 24 1L, 75 mL or 5 1/3 cups Dried navy beans 250 mL or 1 cup Block & Barrel Ham, diced 10 strips Sysco Classic Bacon, diced 2 Kg or 4 lbs Sysco Classic Pork loin, boneless cut into 1 inch cubes 2 Diced onions, large 4 Diced carrots 4 stalks Diced celery 10 Garlic cloves, chopped 125 mL or 1/2 cup Dijon mustard 2 Bay leaves 60 mL or 4 Tbsp Basil leaves 30 mL or 2 Tbsp Thyme leaves 30 mL or 2 Tbsp Fresh chives, chopped 1-1.5 L or 8-12 cups Chicken stock 325 mL or 1 1/3 cups Fresh bread crumbs Salt and ground black pepper, to taste Soak beans covered with water overnight. Drain and set aside.

Sauté ham and bacon in a 16-quart (4 L) stock pot 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 Tbsp (15 mL) chives. Add drained beans and chicken stock. Cook 1 ½ to 2 hours, until beans are tender. Add remaining herbs, salt and pepper to taste.

To serve, divide among 24 individual casseroles about 6 to 8 oz (150 g to 200 g) each. Sprinkle with breadcrumbs; bake at 500°F (260°C) until stew is bubbling hot and crumbs are golden brown, about 6-8 minutes.