Grassfed beef and pastured pork from Marin Sun Farms are simmered with green olives, capers, raisins and seasonings, and enriched with a bit of beef liver for the bottom layer of this casserole. The meat is topped with a flavorful puree of black beans slow-cooked in bone broth. Finally, the top is sprinkled with grassfed 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 liver,* apple cider vinegar,* Celtic sea salt, 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.