Oven Pork and Cannellini Bean Stew

 

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 Green Giant® Frozen Cut Green Beans

• 1 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.
• 2 Add all remaining ingredients except green beans; mix well. Cover.
• 3 Bake covered at 325°F. for 1 hour 30 minutes.
• 4 Uncover Dutch oven; stir in green beans. Cover; bake an additional 30 to 45 minutes or until pork and vegetables are tender.