This full-bodied stew is ideal for chilly rainy days. So I often try—unsuccessfully—to 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 (16 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
SERVINGS 10 CATEGORY Low Fat METHOD Stovetop - One-Dish PREP 10 min. COOK 35 min. TOTAL 45 min.
DIRECTIONS
In a Dutch oven or soup kettle coated with nonstick 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 potatoes are tender. Add spinach and cook until heated through. Yield: 8-10 servings (2-1/2 quarts).
NUTRITIONAL INFO
Diabetic Exchanges: One 1-cup serving (prepared with low-fat ham, low-sodium bouillon and frozen spinach) equals 1-1/2 starch, 1 lean meat; also, 165 calories, 528 mg sodium, 15 mg cholesterol, 25 gm carbohydrate, 12 gm protein, 2 gm fat.
__________________
**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
