|2 servings||calories per servings 589||protein serving 30 g||carbs per serving 69 g||total fat per serving 22 g|
Pork-n-beans get the royal treatment in this savory one-skillet meal topped with cornmeal biscuits. Chef Seth has a special fondness for butter beans, one of the first field peas of the summer. They live up to their name with a creamy texture that epitomizes comfort.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||4 g|
|Total Carbohydrates||69 g|
|Dietary Fiber||10 g|
Heat oven to 400℉. Prepare your mise en place: Peel and dice onion. Pick and chop thyme leaves.
In a mixing bowl whisk together flour, cornmeal, baking powder and 1/4 teaspoon PeachDish Salt. Using the tines of a fork, cut in the cold butter by pushing it down into the flour mixture against the side of the bowl, breaking it into small, flour-coated pellets. Pour in the milk, and stir just enough to incorporate well. The dough will be slightly sticky. Cover with a damp paper towel, and set aside.
Heat a cast-iron or other oven-safe skillet over medium-high heat. Add 1 teaspoon cooking oil, then add pork in pieces, arranging in an even layer. Season with 1/2 teaspoon PeachDish Salt. Cook without stirring to brown on the bottom, about 3 minutes.
Turn pork, and break up any larger pieces. Reduce heat to medium-low. Add onion, and cook while stirring 3-4 minutes. Add butter beans and thyme, and cook while stirring 2-3 minutes more.
Add 1 cup water and remaining 1/4 teaspoon PeachDish Salt. Increase heat to medium-high.
When the water simmers, spread the pork and butter bean mixture in an even layer. Drop rounded tablespoonfuls of biscuit batter evenly around the pan, “rinsing” the spoon in the boiling liquid after each dumpling. You should have 10-12 biscuits.
Transfer the skillet to the oven, and bake 15-17 minutes, or until biscuits are browned. Remove from oven, spoon onto 2 plates, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...