Pork and Herbed White Beans
You can never have too many main course recipes, so give Pork and Herbed White Beans a try. One portion of this dish contains around 33g of protein, 10g of fat, and a total of 312 calories. This recipe serves 4. A mixture of onion, carrot, lower-sodium chicken broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Place beans in a Dutch oven; cover with 6 cups boiling water.
Let stand for 1 hour; drain.
Heat a Dutch oven over medium-high heat.
Add 1 tablespoon olive oil to pan, and swirl to coat.
Sprinkle pork evenly with 1/4 teaspoon salt and pepper.
Add pork to pan; saut for 6 minutes, turning to brown on all sides. Stir in beans, remaining 1/4 teaspoon salt, broth, and next 3 ingredients (through sage); bring to a boil. Cover and bake at 325 for 1 hour.
Heat a skillet over medium-high heat.
Add remaining 1 1/2 teaspoons oil to pan; swirl to coat.
Add onion and carrot; saut 4 minutes, stirring occasionally.
Add garlic, and saut 1 minute, stirring constantly. Stir onion mixture into bean mixture; bake at 325 an additional 1 1/2 hours or until beans are tender.
Drain solids through a sieve over a bowl, reserving solids and cooking liquid. Skim fat from top of liquid; discard fat. Stir cooking liquid back into pork mixture.