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Oven Pork and Cannellini Bean Stew

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  • Prep 15 min
  • Total 2 hr 30 min
  • Servings 4
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Creamy, subtly flavored canned cannellini beans add extra protein and flavor to this slow-roasted pork and potato dish.
Updated May 7, 2010
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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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cannellini beans are white Italian kidney beans. Their mind flavor is favored for soups and salads.
  • tip 2
    This recipe doubles nicely to yield enough for easy, nourishing bag lunches. Put individual portions in small, microwave-safe containers that can be quickly heated at work.
  • tip 3
    Ladle steaming-hot stew into shallow bowls and sprinkle with chopped fresh parsley. Serve with Pillsbury™ Refrigerated Soft Breadsticks.

Nutrition

525 Calories, 15g Total Fat, 43g Protein, 68g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
525
Calories from Fat
135
Total Fat
15g
23%
Saturated Fat
5g
25%
Cholesterol
75mg
25%
Sodium
1640mg
68%
Total Carbohydrate
68g
23%
Dietary Fiber
14g
56%
Sugars
9g
Protein
43g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
26%
26%
Calcium
10%
10%
Iron
42%
42%
Exchanges:
3 Starch; 1 Vegetable; 4 1/2 Lean Meat; 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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