Pork Stew with Beans
|Pork stew meat||2 Pound, cut into 1/4 inch pieces|
|Cubed rutabagas||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs) (1/2 Inch Thick)|
|Sliced carrots||1 Cup (16 tbs) (1/4 Inch Thick)|
|Condensed beefy mushroom soup||10 3⁄4 Ounce (1 Can)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Kitchen bouquet sauce||1 Teaspoon|
|Dried parsley flakes||1 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Canned white kidney beans||19 Ounce, drained (1 Can)|
In 3-quart casserole, combine all ingredients, except beans.
Microwave at High for 10 minutes.
Microwave at 50% (Medium) for 50 minutes to 1 hour, or until pork and rutabaga are tender, stirring once.
Stir in beans.
Spoon into two 1-quart freezer containers or freezer bags.
Label and freeze no longer than 4 months.