Corn, dairy, egg, gluten, nightshade, nuts, soya and wheat free
If you do not want to spend a fortune on turkey but would like something rich and warming, this recipe could fill the bill.
Ingredients -
500g cannellini beans, soaked overnight in cold water
3 tbsp olive oil
8–10 small onions, peeled and halved
10 cloves garlic, peeled and left whole
15–18 button mushrooms, wiped and halved if big
1/2 a medium butternut squash, peeled, pipped and cubed
Approximately 1/2 bottle of red wine, preferably organic
300ml gluten and wheat-free meat or vegetable stock
large piece of belly pork, rind on but scored
Instructions -
Drain the beans from their soaking water and put in a large pan well covered in fresh water.
Bring to the boil and boil briskly, uncovered, for 15 minutes, then reduce the heat and simmer for a further 45 minutes. Drain.
In a heavy ovenproof casserole, heat the oil and then add the onions and garlic cloves.
Fry gently for 5–8 minutes or until they are starting to soften.
Add the mushrooms, squash, beans red wine and stock. Mix thoroughly.
Press the belly pork down into the beans, rind side up.
Cover the pot, bring to the simmer and simmer for 1 hour.
Meanwhile, heat the oven to 180C/350F/Gas Mark 4.
Take the lid off the pot and bake the dish for 11/2–2 hours so that the rind becomes beautifully crisp and the beans absorb most of the juices.
Check periodically to make sure that the pot is not drying out and if so, add a little more stock.
The dish should not need any seasoning but check to make sure.
Serve with green vegetables or the purée below and a salad.
If you do not use all the beans, they make a wonderful soup just thinned with some extra stock and reheated.
SERVES 6 – PER PORTION
347cals – 22g protein
7g total fat – 1g sat / 4g mono / 1g poly
43g carbohydrate of which 5g sugar
15g fibre – 23mg sodium / 0.3g salt
120mg calcium
GOOD SOURCE OF: Vitamin B1, B6, C & folate
|
