* Exported from MasterCook *

                          French Peasant Supper

Recipe By     :Beverly Mills and Alicia Ross
Serving Size  : 6     Preparation Time :0:00
Categories    : Main dish                       Quick meals


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2      teaspoon  olive oil
  20                    baby carrots -- already peeled, about 1 cup sliced
  2                     boneless pork sirloin chops -- center cut; 1/2 pound total
  8             ounces  turkey kielbasa
  1                cup  chopped onions -- about 1 large onion
     1/3           cup  water
     1/4           cup  white wine
  2        tablespoons  ketchup
  1         tablespoon  honey
  1         tablespoon  minced garlic
  3                     bay leaves
     1/2      teaspoon  dried thyme
     1/4      teaspoon  black pepper -- to taste
  1              pinch  ground cloves
  4               cups  navy beans, canned -- apx. 2 cans
     1/2           cup  bread crumbs -- dried

Turn on the broiler or use Broiler setting of a toaster oven.

Heat the oil in an extra-deep non-stick skillet over medium high heat and add the sliced carrots to the skillet.

While the carrots are cooking, cut the pork chops into 1/2 inch cubes and add to the skillet as you cut them. Slice the kielbasa into 1/4 inch slices and also add. Stir occasionally to prevent sticking.

Peel and coarsely chop the onion and ad to the skillet. Stir in wine, ketchup, honey, garlic, bay leaves, thyme, black pepper and cloves and cook until the pork cubes are no longer pink, about 4 minutes. Stir frequently and reduce heat if necessary to prevent burning the pork.

Rinse and drain the beans and set aside. Toast the breadcrumbs under the broiler until crisp and light brown. Set aside.

Stir the beans into the pork mixture and simmer just long enough to heat through and mix well, about 2 minutes. Scatter the toasted breadcrumbs on top and serve.

Source:
  "Desperation Dinners!"
Copyright:
  "1997"

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Per Serving: 382 Calories; 6g Fat (14.4% calories from fat); 28g Protein; 53g Carbohydrate; 10g Dietary Fiber; 59mg Cholesterol; 1288mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0