• 4 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Trim fat from pork. Cut pork into 1/2-inch pieces. In a large skillet cook pork in hot oil over medium-high heat for 2 minutes. Remove pork and set aside. Add carrots, onion, and garlic to skillet. Cook over medium heat for 5 to 7 minutes or until carrots are tender, stirring occasionally.

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  • Stir in cooked pork, beans, tomatoes, broth, sausage, dried thyme, rosemary, and pepper. Transfer mixture to an ungreased 2-quart casserole or six individual ramekins. (To serve today, omit Step 3. Continue as directed in Step 4, except bake for 40 to 45 minutes or until heated through.)

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  • Cover casserole with plastic wrap, then with foil. Freeze for up to 1 month. To serve, thaw in the refrigerator for 24 hours.

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  • Preheat oven to 325°F. Remove plastic wrap; cover with casserole lid or foil. Bake about 1 1/2 hours or until heated through, stirring once or twice after 50 minutes of baking. Sprinkle with fresh thyme.

Nutrition Facts

251 calories; 6 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 45 mg cholesterol; 564 mg sodium. 485 mg potassium; 25 g carbohydrates; 8 g fiber; 4 g sugar; 23 g protein; 0 g trans fatty acid; 3849 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 124 mg calcium; 3 mg iron;

Reviews

4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1