Cassoulet For The Gang

• 1 pound pork tenderloin, cut into 1/2-inch pieces
• 1 pound smoked turkey kielbasa, cut into 1/2-inch pieces
• 1 tablespoon olive oil
• 3 medium carrots, chopped
• 1 large onion, cut into wedges
• 4 garlic cloves, minced
• 2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes, cut up
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 3 teaspoons herbes de Provence
• 1-1/2 teaspoons garlic powder
• 1-1/2 teaspoons dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided
• 3/4 cup white wine or additional chicken broth, divided

1. 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.
2. 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.
3. 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.

pork tenderloin, turkey kielbasa, olive oil, carrots, onion, garlic, salt, chicken broth, herbes, garlic, basil, oregano, pepper, beans, white wine

Taken from www.tasteofhome.com/recipes/cassoulet-for-the-gang/ (may not work)