OVEN PORK AND CANNELLINI BEAN STEW

Oven Pork and Cannellini Bean Stew image

Creamy, subtly flavored canned cannellini beans add extra protein and flavor to this slow-roasted pork and potato dish.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h30m

Yield 4

Number Of Ingredients 9

Previous Next

Ingredients

1 lb. boneless pork shoulder, cut into 3/4-inch pieces
1/2 cup chopped onion (1 medium)
2 garlic cloves, minced
1/2 teaspoon seasoned salt
4 small new red potatoes (about 2 inches in diameter), unpeeled, quartered
1 (19-oz.) can cannellini beans, drained
1 (15-oz.) can tomato sauce with Italian seasonings
1 (14-oz.) can chicken broth
2 cups frozen cut green beans

Steps:

Heat oven to 325°F. Spray Dutch oven with nonstick cooking spray. Heat over medium-high heat until hot. Add pork, onion and garlic; sprinkle with seasoned salt. Cook 4 to 6 minutes or until pork is browned, stirring occasionally.
Add all remaining ingredients except green beans; mix well. Cover.
Bake covered at 325°F. for 1 hour 30 minutes.
Uncover Dutch oven; stir in green beans. Cover; bake an additional 30 to 45 minutes or until pork and vegetables are tender.

Nutrition Facts : Calories 525, Carbohydrate 68 g, Cholesterol 75 mg, Fat 1/2, Fiber 14 g, Protein 43 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1640 mg, Sugar 9 g