Oven-Baked Cassoulet

Source: pg 199 Better Homes and Gardens Cook Healthy Today

Nutritional facts per serving (makes 5): 263 cal, 6g fat, 48 mg chol, 500 mg sodium, 33g carbo, 10g fiber, 28g pro

Ingredients:

• Nonstick cooking spray
• 12 oz lean boneless pork, cut into 1/2 inch cubes
• 1 teaspoon cooking oil
• 1 cup chopped onion (1 large)
• 1 cup chopped carrots (2 medium)
• 3 cloves garlic, minced
• 2 15 oz cans white kidney beans (cannelloni), rinsed and drained
• 4 Roma tomatoes, chopped
• 2/3 cup reduced-sodium chicken broth
• 2/3 cup water
• 2 oz smoked turkey sausage, halved lengthwise and cut into 1/4 inch slices
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon black pepper
• 2 tablespoons snipped fresh thyme or flat-leaf parsley

Directions:

1. Lightly coat an unheated Dutch oven with nonstick cooking spray. Preheat over medium-high heat. Add pork to Dutch oven; cook and stir until pork is browned. Remove pork from Dutch oven. Reduce heat. Carefully add oil to hot Dutch oven. Add onion, carrots, and garlic; cook until onion is tender. Stir pork, beans, tomatoes, broth the water, turkey sausage, thyme, rosemary, and pepper into Dutch oven.
2. Bake covered, in a 325 degree oven for 40 to 45 min or until pork and carrots are tender. To serve, spoon into individual casseroles or bowls; sprinkle ea serving with thyme.