Spanish Hot Pot
|Salt pork||1⁄4 Pound, cut into 1/2-in. cubes|
|Onion||1 Medium, chopped|
|Green pepper||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Cubed red potatoes||3 Cup (48 tbs), peeled and cubed 1/2-inches thick|
|Hot water||2 1⁄2 Cup (40 tbs)|
|Canned great northern beans||16 Ounce, drained, rinsed|
|Sugar||1 1⁄4 Teaspoon|
|Instant chicken bouillon granules||1 Teaspoon|
|Instant beef bouillon granules||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Frozen turnip greens||10 Ounce (1 Package)|
In 3-qt casserole place salt pork, onion, green pepper and garlic; cover.
Microwave at High 4 to 8 minutes, or until vegetables are tender, stirring 2 or 3 times.
Stir in potatoes, water, beans, sugar, chicken and beef bouillon granules, nutmeg and pepper.
Add turnip greens; cover.
Microwave at High 10 minutes, stirring with fork to break apart greens.
Reduce power to 70% (Medium-High).
Microwave 15 to 26 minutes, or until potatoes and greens are tender, stirring 2 or 3 times.
Spoon into two freezer containers.
Label and freeze no longer than 3 months.
To serve, remove from one container and place in 1 1/2-qt casserole; cover.
Microwave at High 12 to 15 minutes, or until heated, breaking apart and stirring 2 or 3 times.