Oven Pork and Cannellini Bean Stew

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

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Prep Time 15 min
Total Time 2 hr 30 min
Servings 4

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 Green Giant® Frozen Cut Green Beans

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Directions

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.

EXPERT TIPS

Expert Tips

Cannellini beans are white Italian kidney beans. Their mind flavor is favored for soups and salads.

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.

Ladle steaming-hot stew into shallow bowls and sprinkle with chopped fresh parsley. Serve with Pillsbury® Refrigerated Soft Breadsticks.

Got questions? Our experts have the answers. Ask Betty now.