Pork and Three Bean Meal

6 Tablespoons oil
3 onions, chopped
6 ribs of celery, chopped small
2 lb. lean pork, cut into 1/2 in cubes
2 tsp paprika
1 (14 oz.) can cannellini beans, drained or 1 -1/2 Cups cooked
1 (14 oz.) can lima beans, drained or 1 -1/2 Cups cooked
1 (14 oz.) can kidney beans, drained or 1 -1/2 Cups cooked
8 garlic cloves, minced
1/2 C dry white cooking wine
1 1/4 C of vegetable broth
Juice from 1 lemon
1/2 tsp salt
1/4 tsp pepper

Place the oil in a large heavy duty sauce pan and heat over medium heat.
Stir in the onions and celery and cook 5 minutes or until soft.
Stir in the pork and cook 10 minutes or until no longer pink.
Sprinkle the paprika over the top.
Add all 3 cans of the beans and stir to combine well.
Stir in the garlic well and cook the mixture stirring constantly for 1 minute.
Add the wine and let the mixture bubble for 3 minutes.
Pour in the stock and lemon juice stirring to combine well.
Season the mixture with the salt and pepper.
Bring the mixture to a boil, reduce the heat and simmer 20 minutes.
Cool completely before storing in the freezer for up to 3 months.
To use, thaw in the refrigerator overnight.
Place in a saucepan and heat over medium heat, stirring often, until heated through

Makes 8 servings