Ingredients2 15-ounce cans cannellini beans (white kidney beans)
2 cups low-sodium chicken broth
1 tablespoon vegetable oil
1 pound pork tenderloin
12 ounces kielbasa
4 cloves garlic
½ teaspoon dried thyme
1 14.5-ounce can diced tomatoes
- Drain and rinse beans.
- Trim fat from the tenderloin and cut into ½- to 1-inch chunks.
- Cut the kielbasa in half lengthwise then slice into ¼-inch slices.
- Chop the onion fine.
- Peel the garlic and press it with a garlic press.
- In blender process 1½ cups beans and 1 cup chicken broth until smooth and set aside.
- Pat the pork pieces dry and season lightly with Kosher salt and black pepper.
- In a Dutch oven over medium-high heat, heat the oil until just smoking.
- Add the pork tenderloin and brown on all sides, about 8 minutes, then transfer the browned pork to a bowl.
- Reduce heat to medium, add the onion and kielbasa, and cook until the onion is softened, about 5 minutes.
- Add garlic and thyme and stir until fragrant, about 30 seconds.
- Add the remaining 1 cup broth and stir, scraping up any brown bits from the pan.
- Add tomatoes, puree´d beans, and remaining beans, stir to combine, and simmer until slightly thickened, about 10 minutes.
- Add browned pork tenderloin and cook until heated through, about 2 minutes.
- Season with salt and pepper to taste and serve topped with toasted croutons.
|Drain and rinse the beans.|
|Trim pork tenderloin and cut into pieces.|
|Dice onion, fine, and cut up kielbasa.|
|Press garlic and measure dried thyme.|
|Process 1½ cups beans and 1 cup broth. (Yes, this should have been a blender.)|
|Brown seasoned pork in oil until browned on all sides.|
|Remove pork and cook the onions and kielbasa. Add garlic and thyme and cook until fragrant.|
|Add broth, pureéd beans, beans, and tomatoes and simmer until slightly thickened.|
|Add browned pork tenderloin, cook until heated through, and serve.|