|407g navy beans||1384||93.6|
|500g raw pork meat||568||112.3|
|4 tbsp chorizo spice mix|
|4 cloves of garlic||28||1.2|
|2 tbsp dried thyme||15||0.5|
|2 L chicken broth||133||13.3|
|2 L water|
|600g red potato||534||13.8|
|12 bay leaves|
|salt & pepper|
Yeild 10, 2 cup servings.
Per Serving Calories: 346, Protein: 24.8
Dice the pork and combine with chorizo spice mix. Refrigerate over night.
Cover the beans with water and let sit over night.
Cut the leaks in half and slice thin. Keep some of the leak tops for cooking with the beans
Combine the beans with the water add some of the leak tops and bay leaves. Bring to a boil and simmer until tender. Remove the onion and bay leaves and reserve the water & beans.
Saute the pork in the oil in a soup pot on medium heat. Remove and set aside. Add the leaks with some salt & pepper. Sweat the leaks & garlic while trying to scrape off any bits that stuck to the bottom.
Add the meat back with the beans along with the water they were cooked in. Add the potato and chicken broth. Simmer until the potatoes are tender