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1 tablespoon canola oil
One 12 - ounce pork tenderloin
1 small onion, about 4 ounces
3 cloves garlic
12 ounces turkey kielbasa
Two 15-ounce cans low-sodium pinto beans
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1/2 cup low-sodium canned tomato sauce
1 cup fat-free, low-sodium chicken stock
Salt and freshly ground black pepper
1 loaf crusty country French bread
1)Put the oil in a 12-inch saute pan over high heat. Cut the pork tenderloin in half, lengthwise, then crosswise into chunks about 1 inch wide. Add to the pan, stirring once or twice while you peel and quarter the onion and peel the garlic. Put both in a food processor. Pulse until the onion is coarsely chopped. (Or chop by hand.) Add to the pan and stir. Cut the kielbasa crosswise into 1/2-inch-thick slices. Add to the pan and cook for 2 minutes, stirring a few times.
2)Meanwhile, open the canned beans into a colander, rinse, and drain. Chop the thyme leaves, if fresh.
3)Add the beans, thyme (if dried, crush between your fingers), tomato sauce, stock, and salt, pepper, and hot sauce to taste to the pan. Cover and cook for 7 minutes, stirring a few times. Adjust the seasoning as desired. Uncover for the last 2 minutes to let the sauce thicken slightly. Serve in shallow soup plates with the French bread.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927