prep 25 minutes bake 25 minutes at 350°F
- 1 Tbsp. olive oil
- ¾ cup chopped onion
- ¾ cup chopped carrot
- ¾ cup thinly sliced celery
- 1½ lb. pork tenderloin, trimmed and cut into 1-inch pieces
- 8 oz. smoked turkey sausage, thinly sliced
- 2 15- to 16-oz. cans reduced-sodium Great Northern beans, rinsed and drained
- 1 cup chopped roma tomatoes
- ¾ cup reduced-sodium chicken broth
- 3 Tbsp. tomato paste
- 1½ tsp. dried Italian seasoning, crushed
- 3 Tbsp. snipped fresh Italian parsley
1. Preheat oven to 350°F. In a large skillet heat oil over medium heat. Add the onion, carrot, and celery; cook 5 minutes, stirring occasionally. Add pork and sausage; cook 5 minutes more or until browned.
2. In a large bowl mash half of one can of the beans. Stir in the remaining beans and the next four ingredients (through Italian seasoning). Stir into meat mixture. Transfer to a 3-qt. rectangular baking dish.
3. Bake, covered, 25 minutes or until bubbly and pork is tender. Sprinkle with parsley.
number of servings 8
per serving 258 cal., 6 g fat (2 g sat. fat), 70 mg chol., 586 mg sodium, 21 g carb., 5 g fiber, 3 g sugars, 29 g pro.
MAKE AHEAD
Prepare as directed through Step 2. Cover with heavy foil and chill up to 24 hours. Bake as directed in Step 3, adding about 15 minutes.