Grassfed, Regenerative-Certified beef and pastured pork are simmered with green olives, capers, raisins and seasonings, and enriched with a bit of beef and pork liver for the base of this casserole. A flavorful puree of black beans slow-cooked in bone broth forms the upper layer, and top is sprinkled with grassfed Sierra Nevada cheddar cheese and baked until just browned, for one of our most popular casseroles.
Ingredients: ground grassfed beef and pastured pork, black beans,* beef bone broth, onions,* cheddar cheese,* tomato paste,* raisins,* capers, green olives, garlic,* beef & pork liver, apple cider vinegar,* Celtic sea salt, ancho chilies, cumin,* oregano,* housemade chili powder (pasilla and guajillo chiles, sweet paprika,* onion powder,* oregano,* cumin*), black pepper,* coriander,* paprika,* cinnamon,* smoked paprika,* wild-harvested kombu, bay leaves* (* = organic)
Recipe is gluten-free and contains dairy.
The Specific Carbohydrate Diet (SCD) considers black beans permissible while the Gut and Psychology Syndrome Diet (GAPS) considers them off-limits.
Each pound of beans is cooked with a one inch piece of kombu sea vegetable which is not on the GAPS Diet Introductory Diet or SCD protocol.
