Black Beans and Pork Chops
Savor the rich flavors of this grain-free, gluten-free SCD recipe featuring tender pork chops slow-cooked with black beans, red peppers, cumin, and tarragon. Perfect for those following the Specific Carbohydrate Diet (SCD)
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Ingredients
3-4 medium boneless pork chops
1 onion
¼ cup red roasted peppers, diced
2 cloves garlic
1 tsp cumin
1 tsp tarragon
2 cups black beans (presoaked and drained as per the BTVC book)
¼ cup SCD-compliant red wine
1 cup chicken broth (or you can use water if you do not have the broth)
water (continually add as beans cook down)
salt to taste
pepper to taste
3-4 medium boneless pork chops
1 onion
38 grams red roasted peppers, diced
2 cloves garlic
1 tsp (5 ml) cumin
1 tsp (5 ml) tarragon
360 grams black beans (presoaked and drained as per the BTVC book)
60 ml SCD-compliant red wine
237 ml chicken broth (or you can use water if you do not have the broth)
water (continually add as beans cook down)
salt to taste
pepper to taste
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Instructions
- Chop onion and press garlic cloves into a 3 quart saucepan and simmer in a little olive oil.
- As these cook down, place the pork chops in the pan and sear them.
- When the pork chops are lightly browned, add the black beans, red peppers, spices, and wine.
- Add the chicken broth, cover, and cook slow and for a long time (3+ hours; the longer you cook it the better they taste).
- Stir the beans frequently and smash them with a spoon on the edge of the pan. This causes them to become like refried beans.
- You'll know the beans are cooked when they smash easily.
- Eventually the pork chops will fall apart. If the beans need to cook longer, add more water and let them cook down.
Nutritional Info
Storage
Notes
I made this version in the slow cooker, for 4 hours on high. The meat was very tender, so I chopped it up before serving.
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