Recipe By : ESSENCE OF EMERIL SHOW#EE81
Serving Size : 4 Preparation Time :0:00
Categories : Beans Exported/Genie
Pork Veal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each pork chops -- 6 oz each
Creole spice
2 Tablespoons olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 tablespoons minced garlic
3 cups dry white beans -- soaked overnight
1 cup chopped tomatoes
3 bay leaves
6 cups mild stock
Salt and pepper
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
