• 4 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.)

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

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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;


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