Dietary Lectins Out, Meat in.
Yes, google what those are. We do not include legumes in our diet, and that can cause cooking to get creative at times. I know lots of folks like to have baked beans of sorts with their cookout food in the summer, I’ve been there. So I thought about just making the sauce that would taste smokey and similar to a baked beans taste, but just used some chopped up salt pork and chicken as my “beans”. The result is something that you can swap into the place of the regular legumes con syrup stuff.
What you need:
- 1 small can of tomato paste.
- 1/2 cup apple cider vinegar.
- 1 cup water.
- 2 tbsp dijon mustard.
- 1/4 cup raw honey (optional).
- 1 medium white onion.
- 4-8 ounces of salt pork (cut into very small cubes).
- 8 ounces of chicken (chopped).
- 1 tbsp Spanish paprika.
- 1 tsp chili powder.
- 1 tsp garlic powder.
- 2 tsp dehydrated onion.
How you make it:
- Brown cubed pork and chicken on medium heat, add onions and stir.
- Add spices and apple cider vinegar, stir.
- Stir in the dijon mustard and honey, stir.
- Stir on medium to high until the bacon and onions are slightly browned.
- Add tomato paste and water, stir.
- Pour into slow cooker.
- Cook on high for 2 hours or low for 5 hours.
- Let sit on warm for as long as you wish, it’s ready.
- Use an immersion blender or food processor for just a few pulses to even consistency if desired.
- Be awesome, enjoy!
How many will this recipe feed? I want to make it for about 20 people. Thank you, Dee
This sounds great. I see bacon listed in the “skillet prep” but not in the “what you need” section. Can you tell me how much bacon should be used, and how it should be prepared? Thank you!
Sorry for the confusion. Salt pork is a type of bacon. You can find it in your average grocery labeled as such, or you can substitue your bacon of choice. Hope this helps.
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