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Pork and beans à la française
Servings
6
Ingredients
680 g (1 1/2 pounds) fresh duBreton pork roast loin center cut, cut into 1,5 cm (1/2-inch) cubes
4 slices bacon, coarsely chopped
2 medium onions, chopped
3 large carrots, pared and thinly sliced
4 cloves garlic, minced
2 cans 450 ml each (14 1/2 oz. each) diced tomatoes in juice
5 ml (1 tsp.) dried thyme
3 cans 450 g each (16 oz. each) great Northern beans, undrained
85 ml (1/3 cup) Dijon-style mustard
4 slices bacon, coarsely chopped
2 medium onions, chopped
3 large carrots, pared and thinly sliced
4 cloves garlic, minced
2 cans 450 ml each (14 1/2 oz. each) diced tomatoes in juice
5 ml (1 tsp.) dried thyme
3 cans 450 g each (16 oz. each) great Northern beans, undrained
85 ml (1/3 cup) Dijon-style mustard
- In large heavy saucepan, cook and stir pork cubes with bacon, onions, carrots and garlic over medium heat until pork is lightly browned and vegetables are crisp-tender, about 8-10 minutes.
- Add tomatoes, with their juice, and thyme.
- Heat to a boil; reduce heat to low; cover and simmer for 20 minutes.
- Stir in beans and mustard; simmer for 10 minutes more or until heated through.
Nutrient analysis per serving: 443.3 calories, 35.0 g protein, 62.6 g carbohydrates, 7.4 g fat, 2.2 g saturated fat, 50 mg cholesterol, 855 mg sodium, 15% calories from fat, 55% calories from carbohydrates
