"Although this dish takes a while to cook, the majority is hands off. You can easily prepare it over the weekend and reheat during the week. Garnish with small sage leaves, if desired...."
INGREDIENTS
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1 cup dried white beans
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6 cups boiling water
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1 1/2 tablespoons olive oil, divided
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1 (1-pound) boneless pork picnic roast, cut into 1/2-inch pieces
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1/2 teaspoon salt, divided
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1/2 teaspoon black pepper
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2 cups fat-free, lower-sodium chicken broth
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1/2 cup water
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2 fresh thyme sprigs
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1 fresh sage sprig
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2 cups coarsely chopped onion
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1/2 cup coarsely chopped carrot
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6 garlic cloves, coarsely chopped