Creamy White Beans with Ground Pork
Creamy White Beans with Ground Pork
This is a simple cozy dinner and makes great leftovers for lunch the next day. It is a creamy dish filled with lots of veg and we often eat this over rice (for those doing grains) or roasted veggies. These are also delicious stuffed into a tortilla (whatever kind you can eat - we do red lentil, corn or flour depending on the family member!) with salsa, guacamole and yogurt dip. For the meat-eaters in the house, I top this simply with spiced ground pork, which has been my go-to replacement for processed sausage.
Prep Time: 20 minutes (plus 12-24 hour soaking time if using dried beans). Cook Time: 20 minutes
Ingredients:
3 cups of cooked navy (if not SCD - 2 cans white beans) - I soak navy beans overnight with a couple tablespoons of apple cider vinegar, drain, rinse and cook in a pressure cooker.
3 TBSP of extra virgin olive oil or avocado oil
1 small onion, chopped
1 zucchini, chopped
2-3 cups chopped kale, stems removed
½ tsp sea salt
1 tsp each cumin, coriander and oregano (make sure there are no added starches or anti-caking agents)
2 cups chicken or veggie broth (homemade preferred - or a brand without additives, sugar or emulsifiers)
1 pound ground pork
½ tsp salt and 1 tsp each of ground sage and oregano (I also like ground fennel which can be used in place of the oregano, but apparently, we have fennel-haters in the family)
Avocado slices, chopped cilantro and red onion as garnish
Directions:
Heat 2 TBSP of the oil in a large saucepan. Add the chopped onions with a sprinkle of sea salt and sauté on medium for 5 minutes - they should brown slightly.
Add the chopped zucchini and sauté for another 3-4 minutes. Add the chopped kale and sauté for another 2-3 minutes.
Mix in the ½ tsp sea salt, cumin, coriander and oregano and cook for 2 minutes, stirring often – you want to “cook” the spices here so they don’t taste raw.
Add the beans and the broth and bring to a boil, then simmer on low for about 15-20 minutes with the lid on.
While the beans and veggies are cooking, heat the remaining 1 TBSP of oil in a frying pan and add the ground pork. Sprinkle with ½ tsp sea salt, ground sage and oregano. Cook on medium to high heat for 7-10 minutes until the pork is cooked and no longer pink. I keep the pork in large crumble chunks because this is how my kiddos like them (more like sausage maybe…) Turn off the heat and cover until ready to serve.
Ladle heaping spoonfuls of the beans and veggie into a bowl, top with the ground pork and garnish with avocado, chopped cilantro and red onion!
