Oven-Baked Cassoulet

A French cassoulet traditionally is simmered for hours. Baking this version in the oven slashes the cooking to about 40 minutes. For a touch of freshness, top with snipped parsley just before serving.

Ingredients:
12 ounces lean boneless pork, cut into 1/2-inch cubes
1 teaspoon olive oil
1 cup chopped onion
1 cup chopped carrots
Three cloves garlic, minced
Two, 15-ounce cans white kidney beans, rinsed and drained
Four plum tomatoes, chopped
2/3 cup reduced-sodium chicken broth
2/3 cup water
2 ounces cooked turkey kielbasa, halved lengthwise and cut into 1/4-inch-thick slices
1 teaspoon dried thyme, crushed
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
2 tablespoons snipped fresh parsley

Directions:
Spray a 4-qaurt Dutch oven with nonstick coating. Preheat over medium-high heat. Cook and stir pork in Dutch oven until pork is browned. Remove pork from pan. Reduce heat. Carefully add cooking oil to hot Dutch oven. Cook the onion, carrots, and garlic in hot oil until onion is tender.

Stir pork, beans, tomatoes, chicken broth, water, kielbasa, thyme, rosemary, and pepper into Dutch oven. Bake, covered, in a 325 degrees F oven for 40 to 45 minutes or until pork and carrots are tender. To serve, sprinkle each serving with parsley. Range-top method: Prepare as directed above, except instead of baking, cover and simmer about 15 minutes or until the pork and carrots are tender.

Recipe makes five, 1-1/3-cup servings.

Food exchanges:  1 Starch, 2 Lean Meat, 2 Vegetable

Nutrition Facts per Serving:
Calories 243
Total Fat 7g
Saturated Fat 2g
Cholesterol 38mg
Protein 23g
Total Carbohydrate 32g
Dietary Fiber 10g
Sodium 497mg