One more bean delicious!

Serves 4
Total Time 25 min

NUTRITIONAL INFORMATION
Per Serving

Calories 414 calories
Fat 20 g
Sat Fat 5 g
Cholesterol 97 mg
Sodium 755 mg
Protein 40 g
Carbohydrate 16 g
Sugar 2 g
Fiber 4 g
Iron 3 mg
Calcium 79 mg

INGREDIENTS

2 tablespoons olive oil
8 pork cutlets (about 1 1/2 pounds), pounded 1/4 inch thick
kosher salt and black pepper
2 medium bell peppers, thinly sliced
2 large shallots, thinly sliced
1 15.5-ounce can cannellini beans, rinsed
1/2 cup pitted kalamata olives, halved
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon red wine vinegar

DIRECTIONS

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and black pepper. Working in 2 batches, cook the pork until browned and cooked through, 2 to 3 minutes per side; transfer to a plate.
Heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Add the bell peppers, shallots, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until softened, 5 to 7 minutes.
Add the beans, olives, parsley, and vinegar to the skillet and toss to combine. Serve the pork topped with the vegetable mixture.