Kathie Oh's Recipe

White Bean And Meat Stew

Category: entrees

3 boneless pork chops, cut into 3/4-inch cubes
1 tablespoon vegetable oil
2 medium onions, chopped
2 cloves garlic, crushed
2 (15-ounce) cans great Northern beans, rinsed and drained
3/4 cup chicken broth
1/3 cup chopped sun-dried tomatoes packed in oil, drained
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped parsley
1/4 cup seasoned bread crumbs
Heat oil in a deep saucepan over medium-high heat.

Cook and stir onions and garlic until tender but not brown.

Add pork, cook and stir for 2-3 minutes or until lightly browned.

Stir in beans, broth, tomatoes, rosemary, thyme, salt and pepper. Bring to boiling; reduce heat, cover and simmer 10 minutes or just until pork is tender, stirring occasionally.

Spoon cassoulet into individual soup bowls. Sprinkle each serving with parsley and bread crumbs.