Ingredients
- 6 mild stock
- 4 pork chops
- 3 bay leaves
- 1 salt and pepper
- 800 gr dry beans soaked overnight (white)
- 160 gr tomatoes (chopped)
- 120 gr onion (chopped)
- 65 gr green pepper (chopped)
- 50 gr celery (chopped)
- 30 ml olive oil
- 18 gr garlic (minced)
Season pork chops with Creole spice. Heat oil over medium-high heat ina Dutch oven or heavy, deep pot and brown chops on both sides; removeto a plate. Reduce heat, add celery, onions, green pepper and garlic,and sweat until tender. Stir in beans, tomatoes, bay leaf and stock and return pork chops to pot. Bring to a boil, cover, reduce heat and simmer on very low heat all day, or until beans are very tender. Adjust seasonings.
NOTES : mild chicken,beef,veggie stock or water can be use
