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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Wine lends a warm background flavor for this satisfying take on a traditional French stew. Lynn Stein in Joseph, Oregon uses low-fat mashed beans to thicken her broth and boost nutrition. Serve with garlic bread and dinner's done! Ingredients:
1 pork tenderloin (1 pound), cut into 1/2-inch pieces |
1 pound smoked turkey kielbasa, cut into 1/2-inch pieces |
1 tablespoon olive oil |
3 medium carrots, chopped |
1 large onion, cut into wedges |
4 garlic cloves, minced |
2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes, cut up |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
3 teaspoons herbes de provence |
1-1/2 teaspoons garlic powder |
1-1/2 teaspoons dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
4 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided |
3/4 cup white wine or additional chicken broth, divided |
Directions:
1. In a Dutch oven coated with cooking spray, saute pork and kielbasa in oil until lightly browned; drain. Add carrots and onion; saute 4 minutes longer. Add garlic; cook for 1 minute longer. Stir in the tomatoes, broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Place one can of beans in a food processor; add 1/4 cup wine or broth. Cover and process until pureed. Stir into meat mixture. Stir in the remaining beans and wine or broth. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until meat and vegetables are tender. Yield: 10 servings (4 quarts).
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