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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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This full-bodied stew is ideal for chilly rainy days. So I often tryunsuccessfullyto sneak some into the freezer before my family can eat it all! I hope you enjoy it, too. Ingredients:
1 cup cubed lean boneless pork (1/2-inch pieces) |
1 cup cubed fully cooked ham |
1 cup coarsely chopped green pepper |
1/2 cup chopped onion |
1/2 cup chopped celery |
1 garlic clove, minced |
3 cups cubed red potatoes |
3 cups water |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (15.8 ounces) great northern beans, rinsed and drained |
1-1/4 teaspoons sugar |
1 teaspoon chicken bouillon granules |
1 teaspoon beef bouillon granules |
1/4 teaspoon ground nutmeg |
1/4 teaspoon coarsely ground pepper |
1 package (10 ounces) frozen chopped spinach or turnip greens or 1 can (14-1/2 ounces) spinach or turnip greens, drained |
Directions:
1. In a Dutch oven coated with cooking spray, brown pork over medium-high heat. Add ham, green pepper, onion, celery and garlic. Reduce heat to medium; cook for 8-10 minutes or until vegetables are just tender, stirring occasionally. Add the next nine ingredients. Reduce heat; cover and simmer for 20 minutes or until meat is tender. Add spinach and cook until heated through. Yield: 10 servings (2-1/2 quarts).
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