Skip to Content

Menu

Oven Pork and Cannellini Bean Stew

Oven Pork and Cannellini Bean Stew

Write a Review
Ask a Question

Save
Jump to Recipe

Betty Crocker Kitchens

Updated May 7, 2010

Oven Pork and Cannellini Bean Stew

Oven Pork and Cannellini Bean Stew

Write a Review
Ask a Question

Prep Time 15 min
Total 2 hr 30 min
Servings 4
Ingredients 9

Save
Pin
Print
Share
Keep Screen On

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.

Tips from the Betty Crocker Kitchens

Try These Next

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section