Black Beans and Pork Chops

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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Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

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.