SERVES 4 to 6
TOTAL TIME: 45 minutes
Be careful not to overcook the pork in step 4 or it will taste dry. Because kielbasa can be quite salty, be careful when seasoning this dish with additional salt.
|
2 |
(15-ounce) cans cannellini beans, rinsed |
|
2 |
cups low-sodium chicken broth |
|
1 |
tablespoon vegetable oil |
|
1 |
pound pork tenderloin, trimmed and cut into 1-inch chunks |
|
|
Salt and pepper |
|
12 |
ounces kielbasa sausage, halved lengthwise and sliced ¼ inch thick |
|
1 |
onion, chopped fine |
|
4 |
garlic cloves, minced |
|
2 |
teaspoons minced fresh thyme or ½ teaspoon dried |
|
1 |
(14.5-ounce) can diced tomatoes |
|
1 |
recipe Garlic Croutons |
1. Process 1½ cups beans and 1 cup broth in blender until smooth, about 10 seconds; set aside.
2. Heat oil in Dutch oven over medium-high heat until just smoking. Pat pork dry with paper towels and season with salt and pepper. Brown pork on all sides, about 8 minutes; transfer to bowl.
3. Add sausage and onion to fat left in pot and cook over medium heat until onion is softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in remaining 1 cup broth, scraping up any browned bits. Stir in tomatoes, pureed beans, and remaining beans and simmer until slightly thickened, about 10 minutes.
4. Stir browned pork, along with any accumulated juices, into stew and cook until heated through, about 2 minutes. Season with salt and pepper to taste. Sprinkle individual portions with croutons before serving.