Recipe & How to make Pork & Beans Stew

TOOLS:
Large stock pot

INGREDIENTS:
1-2 Tbsps olive oil
2 Tbsps cumin
1 Tbsp smoked paprika
1 tsp ground mustard
1/4 tsp freshly grated nutmeg
1 yellow onion, chopped
6 cloves garlic, chopped
1 1/4 lbs. boneless pork chops, cut into 1" cubes
1/3 lb crimini mushrooms, chopped
1 1/3 lbs russet potatoes, chopped
2/3 lb carrots, chopped
1 can garbanzo beans
1 can northern beans
1 can black beans
1 can red kidney beans
2 bay leaves
2 tsps dry marjoram
1 Tbsps worcestershire sauce
water
salt and pepper to taste
5 oz. greek yogurt

How to:

Heat olive oil over medium heat in large pot. When warm, add cumin, paprika, mustard, and nutmeg, and stir until fragrant - 30 seconds to a minute.
Add onion and garlic, sauté until translucent - about 5 minutes.
Add mushrooms and sauté until they begin to exude their own juices - about 5 minutes.
Add pork and brown on all sides.
Add potatoes, carrots and beans, stir well.
Add water to cover.
Add bay leaves, marjoram, and worcestershire sauce, and salt & pepper to taste.
Bring heat to medium-high and allow stew to come to a boil.
Reduce heat to low, cover, and let simmer for about 45 minutes or until potatoes are tender.
Shut off heat, mix in yogurt, and allow to cool 15-20 minutes.

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