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Thursday, May 1, 2014

White Bean and Pork Chili with Brown Rice


Wednesday is baseball practice day and baseball practice is from 5pm-6pm. A time suited to working parents but a nightmare for stay-at-home parents. I know ya'll hear me when I say "Crunch time". 

Because I'm all about making my life easier by being prepared Wednesday is also slow cooker meal night. 

I buy my meat bulk at costco. Get a huge as slab of something something and cut that baby up into all kind of different cuts. I happened to have some diced pork on the defrost and I wanted to try one of my new homemade seasoning mixes.

I have a thing about homemade seasoning mixes. I like to home make the obscure ass ones - and I've always got a fully stocked spice cupboard (legit - fully stocked. all of the spices. ever.) so it's not hard. 

The one I had in mind for this pork was creole seasoning. The thing about creole that I've fallen in love with is the basil in it. This seasoning is spicy and then there is this real punch of basil and it just rocks. 

Oh. I gotta ask something too. Do you guys peel your veg? unless it's totally inedible I very rarely peel my veg. Most of my veg to be fair is from my Organic Farm Share - so I don't have to worry about nasty chemicals.


It's good though to invest in a decent veg brush. when I say invest i mean throw a tenner at it. seriously, it's not expensive but a veg brush makes a difference. at least for me it does. makes me happier about not peeling. 



Pork and White Bean Chili with brown riceIngredients


  • 1lb diced pork
  • 3 medium carrots, chopped
  • 2 brown onions, diced
  • 4 garlic cloves, minced
  • 1-2 TBSP Creole seasoning
  • 2 TBSP olive oil
  • 2 12.5oz cans white beans (I used great northern beans)
  • 1 12.5oz can diced tomatoes
  • 1 6.5oz can tomato paste
  • 1 litre carton vegetable stock
  • 1 chipolte pepper in adobe sauce - de-seeded and chopped
  • 2-4 cups braising greens (or kale or whatever needs using up!)
  • 2 cups cooked brown rice for serving
  • as needed sour cream for serving
  1. Over a medium-high heat sauté carrots and onions in 1 tbsp of olive oil for 5-7 minutes or until onion is translucent. add the garlic and sauté for another 1-2 minutes or until fragrant. move vegetables into the slow cooker.
  2. In a gallon sized ziplock mix the pork and creole seasoning together to coat fully. using the same skillet you used for the veg add the last of the olive oil and sauté the pork until just seared 4-6 minutes.
  3. Add pork to the slow cooker along with the beans, diced tomatoes, tomato paste, vegetable stock, and chipotle pepper. Set to cook on high for 6-7 hours. 
  4. About an hour out from finish add the braising greens to the slow cooker and give a good stir. now would be a good time to start making the rice. 
  5. Serve on brown rice and with a generous dollop of sour cream on top. 

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