Oven-Baked Cassoulet
Source of Recipe
Better Homes and Gardens
OVEN-BAKED CASSOULET
Exchanges
WW Points
Serves: 5
12 ounces lean boneless pork, cut into 1/2-inch cubes
1 teaspoon cooking oil
1 cup chopped onion
1 cup chopped carrots
3 cloves garlic, minced
2 15-ounce cans white kidney beans, rinsed and drained
4 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
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.
One 1-1/3-cup serving equals: Calories: 243, Total Fat: 7 g (Saturated Fat: 2 g), Cholesterol: 38 mg , Sodium: 497 mg , Carbohydrate: 32 g, Fiber: 10 g, Protein: 23 g ++++ Exhanges: 1 Starch, 2 Lean Meat, 2 Vegetable ++++ WWP: 3
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