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Oven Pork and Cannellini Bean Stew

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By Betty Crocker Kitchens
Updated May 7, 2010
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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
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Add all remaining ingredients except green beans; mix well. Cover.
  • Step 
    3
    Bake covered at 325°F. for 1 hour 30 minutes.
  • Step 
    4
    Uncover 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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