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.
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.)
Cover casserole with plastic wrap, then with foil. Freeze for up to 1 month. To serve, thaw in the refrigerator for 24 hours.
Preheat oven to 325 degrees 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.