Pork Stew with Beans Recipe
Ingredients
| 2 lbs. pork stew meat, cut into 1/4-inch pieces | ||
| 1 cup cubed rutabaga, 3/4-inch cubes | ||
| 1 cup sliced celery, 1/2 inch thick | ||
| 1 cup sliced carrots, 1/4 inch thick | ||
| Mushroom | 1 Can (10oz), condensed | |
| Tomato sauce | 1 Can (10oz) | |
| 1 teaspoon bouquet sauce | ||
| Parsley flakes | 1 Teaspoon, dried | |
| Dried thyme leaves | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| White kidney beans | 1 Can (10oz), drained | |
Directions
In 3-quart casserole, combine all ingredients, except beans.
Cover.
Microwave at High for 10 minutes.
Stir.
Re-cover.
Microwave at 50% (Medium) for 50 minutes to 1 hour, or until pork and rutabaga are tender, stirring once.
Stir in beans.
Cool slightly.
Spoon into two 1-quart freezer containers or freezer bags.
Label and freeze no longer than 4 months.
Cover.
Microwave at High for 10 minutes.
Stir.
Re-cover.
Microwave at 50% (Medium) for 50 minutes to 1 hour, or until pork and rutabaga are tender, stirring once.
Stir in beans.
Cool slightly.
Spoon into two 1-quart freezer containers or freezer bags.
Label and freeze no longer than 4 months.
Chef
