Recipe
Servings and Ingredients
Ingredients
Serves 12
Quantity | Ingredient | Add |
---|---|---|
1 tbsp. Hy-Vee Select extra-virgin olive oil | ||
2 clove(s) garlic, minced | ||
1 small yellow onion, diced | ||
3 celery ribs, diced | ||
2 carrots, peeled and diced | ||
1 tbsp. fresh thyme | ||
2 tbsp. Hy-Vee tomato paste | ||
4 c. Hy-Vee reduced-sodium tomato juice | ||
2 c. Hy-Vee ketchup | ||
1 lbs. boneless top loin pork chops, trimmed of fat and diced | ||
4 (15 oz each) cans Hy-Vee Great Northern beans, drained and rinsed | ||
Non-stick cooking spray |
Directions
- Preheat oven to 350 degrees.
- Heat olive oil in a large saucepan over medium-high heat. Add garlic, onion, celery and carrot and cook until slightly softened, about 3 minutes. Add fresh thyme and tomato paste and stir to combine.
- Stir in tomato juice and ketchup. Bring to a boil, reduce heat to low and simmer for 5 minutes.
- Coat a large casserole dish with cooking spray. Add diced pork chops and top with beans. Pour tomato mixture evenly on top.
- Cover with foil and bake for 1 hour. Remove cover and stir lightly. Continue cooking for 1 additional hour, or until nicely browned. Let sit for 5 minutes before serving.
Nutrition facts
Servings
337 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 190mg
- Sodium: 351mg
- Total Carbohydrates: 54g
- Protein: 25g