Info
Cook Time: 25 minutes
Serves: 5
Ingredients
- Nonstick, low-fat cooking spray
- 6 oz. lean, boneless pork, cut into bite-sized pieces
- 1 large onion cut into wedges
- 2 medium carrots, peeled and thinly sliced
- 2 cloves garlic, chopped
- 1/2 cup, reduced sodium chicken or vegetable broth
- 1/2 teaspoon dried thyme, crushed
- 3 medium tomatoes, diced
- 1/4 cup dry white wine or reduced sodium chicken or vegetable broth
- 1 15 oz. can Great Northern or Navy beans, drained
- 6 oz. fully cooked, low-fat smoked turkey sausage, cut into bite-sized pieces
- 1 tablespoon snipped fresh parsley
Directions
1.Lightly coat a large saucepan or a 4-quart Dutch oven with nonstick cooking spray and heat over medium-high heat.
2.Add pork and cook for 2-3 minutes or until lightly browned.
3.Add onion, carrots, garlic, 1/2 cup broth and thyme. Bring to boiling then reduce heat and simmer for 7-8 minutes or until pork and vegetables are tender.
4.Add tomatoes, wine or broth and beans.
5.Mash beans slightly and add sausage. Bring to boil then reduce and simmer for 1-2 minutes before serving.
6.Sprinkle with parsley.
Source
- Quick Cassoulet from the Public Health Cookbook by the Seattle & King County Department of Public Health -- original source of recipe, public domain government resource