12 oz. lean boneless pork, cut into 1/2-inch cubes
1 tsp. olive oil
1 C. chopped onion
1 C. chopped carrots
Three cloves garlic, minced
Two, 15-oz. cans white kidney beans, rinsed and drained
Four plum tomatoes, chopped
2/3 C. reduced-sodium chicken broth
2/3 C. water
2 oz. turkey kielbasa, halved lengthwise and cut into 1/4″ thick slices
1 tsp. dried thyme, crushed
1/4 tsp. dried rosemary, crushed
1/4 tsp. pepper
2 T. snipped fresh parsley

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.

Yield: 5 servings
Serving Size: 1 1/3 C.
Calories: 243
Fat 7g
Fiber 10g