Ingredients:
1-1/2 lb. pork shoulder, cut into 1-inch cubes
16 oz. kielbasa or Polish sausage, cut into 1/2-inch slices
2 cups chopped onions
2 cloves garlic, minced
2 15-oz. cans cannellini beans, rinsed and drained
6 carrots, peeled and sliced into 1-inch chunks
1 14-oz. can reduced-sodium chicken broth* or 1-3/4 cups water
3 Tbsp. tomato paste
2 Tbsp. fresh thyme or 1 tsp. dried thyme, crushed
1/2 tsp. freshly ground black pepper
1 cup coarsely chopped tomato or halved cherry tomatoes (optional)
1 recipe Crumb Topper
Directions:
1. In a 6- to 7-quart slow cooker combine pork shoulder, kielbasa, onions, garlic, beans, carrots, chicken broth, tomato paste, thyme, and pepper. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in tomatoes. Cover and cook 10 minutes more.
2. Turn pork mixture into shallow 3-quart freezer-to-oven casserole dish. Freeze, covered, up to 1 month. Prepare and freeze Crumb Topper up to 1 month. Makes 8 servings.
3. To serve: Thaw casserole and Crumb Topper in refrigerator 2 days ahead of serving. Preheat oven to 400 degrees F. Bake casserole, covered, for 30 minutes. Uncover; sprinkle with crumb mixture. Bake 15 to 20 minutes more or until heated through.
4. Crumb Topper: Crumb Topper: In a resealable freezer bag combine 1-1/2 cups coarse French bread crumbs, 1/4 cup chopped flat-leaf parsley, 1/4 cup finely shredded Parmesan cheese, and 2 tablespoons olive oil.
Nutrition Facts
Nutrition facts per serving:
Calories 430
Total fat (g) 20
Saturated Fat (g) 6
Polyunsaturated Fat (g) 2
Cholesterol (mg) 95
Monounsaturated Fat (g) 10
Sodium (mg) 1063
Carbohydrate (g) 32
Total sugar (g) 6
Fiber (g) 8
Protein (g) 36
Vitamin A (DV%) 0
Vitamin C (DV%) 13.581063
Calcium (DV%) 13
Iron (DV%) 23
Percent Daily values are base on a 2,000 calorie diet
No comments:
Post a Comment