March 07, 2012

Pork, Bean, and Butternut Squash Chowder

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.  

1 comment:

  1. This looks delicious! I can practically taste it already!

    Also, it's great to see primal eaters taking tentative steps back into the world of beans.