Oven-Baked Cassoulet

I like this recipe from Better Homes and Gardens. I usually use the range-top method rather than baking it.

12 ounces lean boneless pork, cut into 1/2-inch cubes (or use chicken strips as I have done once)
1 teaspoon cooking oil
1 cup chopped onion
1 cup chopped carrots (or squash)
3 cloves garlic, minced
2 15-ounce cans white kidney (cannellini) beans, rinsed and drained (another option: chickpeas)
4 plum tomatoes, chopped
2/3 cup reduced-sodium chicken broth
2/3 cup water
2 ounces cooked turkey kielbasa, halved lengthwise and sliced 1/4-inch-thick
1 teaspoon dried thyme, crushed
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
2 tablespoons snipped fresh parsley

Spray a 4-qaurt Dutch oven with nonstick coating. Preheat over medium-high heat. Cook and stir pork in Dutch oven until pork is browned, about 4 minutes. Remove pork from pan. Reduce heat.

Carefully add cooking oil to hot Dutch oven. Add the onion, carrots, and garlic; cook until onion is tender. Stir in pork, beans, tomatoes, chicken broth, water, kielbasa, thyme, rosemary, and pepper.

Bake, covered, in a 325 degrees F oven for 40 to 45 minutes or until pork and carrots are tender. To serve, sprinkle each serving with parsley. Makes 5 servings.

Range-top Method:
Prepare as directed above, except instead of baking, cover and simmer about 15 minutes or until the pork and carrots are tender.

One 1-1/3-cup serving equals: Calories: 243, Total Fat: 7 g (Saturated Fat: 2 g), Cholesterol: 38 mg , Sodium: 497 mg , Carbohydrate: 32 g, Fiber: 10 g, Protein: 23 g ++++ Exhanges: 1 Starch, 2-1/2 Lean Meat, 2 Vegetable
Daily values: 26% vit C, 5% calcium, 21% iron