Pork and Herbed White Beans
Serves: 8
Prep Time: 20 min
Cook Time: 1 hour 15 min
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
Ingredients:
| 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 |
Directions:
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
