Pork and Herbed White Beans

Serves: 8

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

Add Recipe to Cook'n

blog comments powered by Disqus