Provençal-Style Pork & White Bean Stew
with Zucchini, Almond Rice & Scallions
- Milk
- Tree Nuts
The south of France is world-renowned for its delicious yet simple fare, which inspired this hearty pork and white bean stew infused with the region’s legendary herbes de Provence blend. Serve it over fluffy white rice studded with crisp, nutty almonds, then finish with a squeeze of fresh lemon juice and flourish of scallion greens. The result is a wonderfully warming dish that transports you right to a charming restaurant in the French countryside (the kind with linen napkins and vintage silverware).
Ingredients
1 unit
Zucchini
½ cup
White Rice
1 unit
Cannellini Beans
2 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
½ unit
Lemon
½ tablespoon
Herbes de Provence
10 ounce
Ground Pork
2 unit
Scallions
1 teaspoon
Garlic Powder
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.
• Heat a drizzle of oil in a medium pot over medium-high heat. Add pork*, zucchini, scallion whites, garlic powder, half the herbes de Provence (all for 4 servings), a pinch of salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 5-6 minutes. • Stir in beans and their liquid, stock concentrates, cream cheese, and ½ cup water (1 cup for 4) and bring to a boil. Cook, stirring occasionally, until slightly thickened, 1-2 minutes. • Season with salt and pepper to taste.
• Fluff rice with a fork and stir in almonds. • Divide almond rice and pork stew between shallow bowls. Top stew with a squeeze of lemon juice and garnish everything with scallion greens. Serve with any remaining lemon wedges on the side.
Ground Pork is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the unique, delicate flavors, though some found it bland; a squeeze of lemon brightened it up 🍋.
- Ease of prep: Quick and easy to prepare, with generous portions that made for satisfying leftovers.
- Suggestions: Consider adding extra herbs, chicken broth, or cream cheese for more flavor. Some preferred it without rice for a richer taste.
- Leftovers: Freezes and reheats well, making it great for meal prep or busy weeknights.
- Vegetables: Try adding sturdier veggies like bell peppers or asparagus; some found the zucchini too soft.
