Pork and Herbed White Beans
FREEZER: Divide in half and freeze in container. To serve, thaw, heat and enjoy.Yield: 2 - 4 serving meals (serving size: 1 1/4 cups)
Prep Time: 20 min
Cook Time: 1 hour 15 min
|3 Tbsps||olive oil, divided|
|2 lbs||boneless pork roast, cut into 1/2-inch pieces|
|1 tsp||black pepper|
|2 cups||coursely chopped onions|
|1 cup||coursely chopped carrot|
|6||peeled and coursely chopped garlic cloves|
|3 (15-ounce) cans||no-salt cannellini or navy beans, , drained and rinsed|
|8 cups||fat-free, lower-sodium chicken broth|
|4||fresh thyme sprigs|
|2||fresh sage sprig|
1. Preheat oven to 325°
2. Heat a Dutch oven over medium-high heat. Add the olive oil to pan, and swirl to coat. Sprinkle pork evenly with pepper. Add pork to pan; sauté for 6 minutes, turning to brown on all sides.
3. Add onion and carrot; sauté 4 minutes, stirring occasionally. Add garlic, and sauté 1 minute, stirring constantly.
4. Stir in beans, broth, thyme and sage; bring to a boil. Cover and bake at 325° for 1 hour.
Revised from Source: myrecipes.com