Ingredients
1 pound pork tenderloin, cut into 1/2-inch pieces1 pound smoked turkey kielbasa, cut into 1/2-inch pieces1 tablespoon olive oil3 medium carrots, chopped1 large onion, cut into wedges4 garlic cloves, minced2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes, cut up1 can (14-1/2 ounces) reduced-sodium chicken broth3 teaspoons herbes de Provence1-1/2 teaspoons garlic powder1-1/2 teaspoons dried basil1/2 teaspoon dried oregano1/4 teaspoon pepper4 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided3/4 cup white wine or additional chicken broth, divided
Preparation
In a Dutch oven coated with cooking spray, saute pork and kielbasa in oil until lightly browned; drain. Add carrots and onion; saute 4 minutes longer. Add garlic; cook for 1 minute longer. Stir in the tomatoes, broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Place 1 can of beans in a food processor; add 1/4 cup wine. Cover and process until pureed. Stir into meat mixture. Stir in the remaining beans and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until meat and vegetables are tender. Freeze option: Freeze cooled cassoulet in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
