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Oven Pork and Cannellini Bean Stew
Oven Pork and Cannellini Bean Stew
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Prep Time:
15 minutes
Total Time:
2 hours 30 minutes
Slow-roasted pork and potatoes enhanced with creamy cannellini beans for added protein and flavor.
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
Instructions:
  • Preheat oven to 325°F. Coat a Dutch oven with nonstick cooking spray and heat over medium-high heat until hot. Add pork, onion, and garlic, then sprinkle with seasoned salt. Cook for 4 to 6 minutes until the pork is browned, stirring occasionally.
  • Combine all remaining ingredients, excluding the green beans, and stir thoroughly until well mixed. Cover the mixture.
  • Cook covered at 325°F for 1 hour 30 minutes.
  • Remove the lid from the Dutch oven and gently mix in the green beans. Replace the lid and continue baking for another 30 to 45 minutes, or until the pork and vegetables are tender.

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