January can feel long and cold, so I thought I would share one of my favourite comfort food recipes. It really covers the bases: it's delicious, stays with you a long time and of course is filled with all kinds of goodness!
- 1 lb lean ground beef
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 4 stalks of celery, chopped
- 2 cups of mushrooms, chopped
- 4 cloves garlic, minced
- 1, 14 oz can of red kidney beans (BPA*-free lining), rinsed**
- 1, 14 oz can of mixed beans (BPA*-free lining), rinsed**
- 1, 24 oz bottle of Tomato Puree (Passata)**
- 2 Tbsp honey
- 2 Tbsp molasses**
- 1/3 cup apple cider vinegar
- 1 tsp dry mustard
- 1 Tbsp ground cumin
- 1 Tbsp smoked paprika
- 1/2 tsp ground chipotle pepper
- 1 tsp salt
Brown the lean ground beef, onions, garlic and celery. Put this mixture into either a crockpot or oven-proof casserole dish. Add the remainder of the ingredients, stir. Cover and bake in the oven at 325F for two hours, or put into a crockpot and cook on low for 4-5 hours. Serves 4.
*BPA - Bisphenol-A is used in plastics and the linings of cans from pop cans to tomato cans. It exhibits hormone-like properties that raise concern about its suitability in consumer products and food containers. It is thought to be an endocrine disruptor which mimics estrogen and can lead to adverse health effects.
By preparing my own beans I avoid the BPA, it is more economical and because of the soaking time, they are less likely to cause gas. Tomatoes from the can are to be avoided as they are acidic in nature and this acidity may act to pull even more BPA from the can lining.
** This recipe is equally as delicious when made Specific Carbohydrate Friendly! To make it SCD friendly, use your own beans and tomato sauce.