Creamy, subtly flavored canned cannellini beans add extra protein and flavor to this slow-roasted pork and potato dish.
Oven Pork and Cannellini Bean Stew
- Prep Time 15 min
- Total 2 hr 30 min
- Servings 4
- Ingredients 9
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
-
Step1Heat 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.
-
Step2Add all remaining ingredients except green beans; mix well. Cover.
-
Step3Bake covered at 325°F. for 1 hour 30 minutes.
-
Step4Uncover Dutch oven; stir in green beans. Cover; bake an additional 30 to 45 minutes or until pork and vegetables are tender.
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 1/2Tips from the Betty Crocker Kitchens
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