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
Preparation
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.
Add all remaining ingredients except green beans; mix well. Cover.
Bake covered at 325°F. 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.
