Ingredients
1 cup cubed lean boneless pork (1/2-inch pieces)1 cup cubed fully cooked ham1 cup coarsely chopped green pepper1/2 cup chopped onion1/2 cup chopped celery1 garlic clove, minced3 cups cubed red potatoes3 cups water1 can (15 ounces) pinto beans, rinsed and drained1 can (15.8 ounces) great northern beans, rinsed and drained1-1/4 teaspoons sugar1 teaspoon chicken bouillon granules1 teaspoon beef bouillon granules1/4 teaspoon ground nutmeg1/4 teaspoon coarsely ground pepper1 package (10 ounces) frozen chopped spinach or turnip greens or 1 can (14-1/2 ounces) spinach or turnip greens, drained
Preparation
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.
