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.


4 servings


1 pound 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 ounce) can cannellini beans, drained
1 (15 ounce) can tomato sauce with Italian seasonings
1 (14 ounce) can chicken broth
2 cups frozen cut green beans


Preheat oven to 325°F (163°C). 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. Add all remaining ingredients except green beans; mix well. Cover.

Bake covered for 1 hour 30 minutes. Uncover Dutch oven; stir in green beans. Cover; bake an additional 30 to 45 minutes or until pork and vegetables are tender.

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