- 12 ounces lean boneless pork, cut into 1/2-inch cubes
- 1 teaspoon extra-virgin olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 2 (15 ounce) cans white kidney beans, rinsed and drained
- 4 plum tomatoes, chopped
- 2/3 cup reduced-sodium chicken broth
- 2/3 cup water
- 2 ounces cooked turkey kielbasa, halved lengthwise and cut into 1/4-inch-thick slices
- 1 teaspoon dried thyme, crushed
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh parsley
- Spray a 4-qaurt Dutch oven with nonstick coating. Preheat over medium-high heat. Cook and stir pork in Dutch oven until pork is browned. Remove pork from pan. Reduce heat. Carefully add olive oil to hot Dutch oven. Cook the onion, carrots, and garlic in hot oil until onion is tender.
- Stir pork, beans, tomatoes, chicken broth, water, kielbasa, thyme, rosemary, and pepper into Dutch oven. Bake, covered, in a 325 degrees F oven for 40 to 45 minutes or until pork and carrots are tender. To serve, sprinkle each serving with parsley. Makes five 1-1/3-cup servings.
- Range-top method: Prepare as directed above, except instead of baking, cover and simmer about 15 minutes or until the pork and carrots are tender.