 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Most of us, likes a little French, every once in awhile and this one is the way to go. It's awesome! Ingredients:
2 tablespoons olive oil, divided |
1 pound pork tenderlion, cut into 1-1/2-inch cubes |
1 medium onion, chopped |
2 cloves garlic, minced |
2 cans (15 ounces) cannellini beans, rinsed and drained |
4 medium carrots, peeled and cut into 1-inch chunks |
1 can (14 ounces) reduced-sodium chicken broth |
1 teaspoon rosemary, crushed |
1/4 teaspoon black pepper |
4 slices crusty french bread, torn |
Directions:
1. Heat oven to 375°F. In a 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add pork, onion, and garlic. Cook and stir until pork is browned, about 4 minutes.
2. Stir in beans, carrots, broth, rosemary, and pepper. Bring to a boil. Cover and bake for 25 minutes. Meanwhile, chop bread in a food processor to form about 1-1/2 cups of coarse crumbs. Toss crumbs with remaining olive oil; sprinkle over meat mixture. Bake, uncovered, 20 minutes more or until pork is cooked and carrots are tender.
3. Serve in shallow bowls with French-bread slices, if desired.
|
|