-
1
Cook bacon in heavy 8-quart Dutch oven over high heat until fat is rendered, ab out 4 minutes.
-
2
Using slotted spoon, transfer bacon to medium bowl.
-
3
Pour off all but 2 tablespoons fat from pot and reserve.
-
4
Heat fat in pot over high heat.
-
5
Working in batches, add pork, sprinkle with salt and pepper and brown lightly on all sides.
-
6
Transfer each batch to bowl with bacon.
-
7
Add onions to pot.
-
8
Reduce heat to medium; cook until tender, about 8 minutes.
-
9
Return pork and bacon to pot.
-
10
Add broth, wine and bay leaves.
-
11
Cover; simmer 1 hour.
-
12
Cut cabbage, carrots, turnips and potatoes into 3/4 to 1-inch pieces.
-
13
Heat re served bacon fat in heavy large skillet over medium-high heat.
-
14
Add cabbage and cook until wilted, stirring often, about 5 minutes.
-
15
Add carrots, turnips and potatoes and stir 5 minutes.
-
16
Add vegetables to pork.
-
17
Cover and simmer until p ork is tender, about 45 minutes.
-
18
Add cannellini to stew.
-
19
Simmer uncovered until stew thickens, stirring occasio nally, about 15 minutes.
-
20
Add cloves.
-
21
Season to taste with salt and pepper.
-
22
(Can be prepared 1 day ahead.
-
23
Cover and refrigerate.
-
24
Rewarm over medium heat, stirring frequently.)
-
25
Cook green beans in large pot of boiling salted water unt il crisp-tender, about 5 minutes.
-
26
Drain and mix into stew.
-
27
Ladle into shallow bowls and serve.
