What?! Beans?! Those are not paleo! Yeah, well, these were canned organic cannelini beans that were already presoaked, then I soaked them for several more hours, changing the water several times. I don't think there were too many of those nasty phytates or lectins left. This was an experiment of sorts because I have gotten migraines from beans in the past. I was hoping the double soaking would have the desired effect of removing the offending toxins.
I had made pork chops the night before and had three large chops left over (I purposely made extra to use later in the week). I also had a butternut squash sitting on the counter that was looking at me with soulful eyes wondering why I was not using it. Well, not really, but you know what I mean. So, I googled pork, beans, and butternut squash and Hispanic Kitchen provided me with this wonderful recipe: Pork, Bean and Butternut Squash Chowder.
They started with uncooked pork, but the already cooked pork worked fine and became very tender. Here's my result:
It was amazing and I had enough leftover for work lunches for a couple of days and, the best part, no migraines. Enjoy! And check out Hispanic Kitchen - this is not your usual tex-mex site.