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Slow Carb: Spicy Creole Pork & Black Bean Skillet

with Mushrooms & Brussels Sprouts

Cooking time

20 minutes

Servings

2/4

Calories

600 /serving

Slow Carb: Spicy Creole Pork & Black Bean Skillet

with Mushrooms & Brussels Sprouts

It’s more than low carb, it’s slow carb. That means meat and legumes are front and centre in this Southern-inspired skillet supper. The one-pan plan begins with hearty Brussels sprouts and mushrooms browning with aromatics, joined by hefty helpings of ground pork and black beans. Heat up the night with A Little Louisiana, a seasoning blend that’s not shy on cayenne.

We will send you:

250g Canadian-raised lean ground pork
200g Brussels sprouts
225g Mushrooms
1 Garlic clove
1 Onion (or shallot)
540ml Black beans (canned)
30ml Vegetable demi-glace
10g A Little Louisiana spices (salt, paprika, garlic, black pepper, onion, cayenne pepper, oregano, thyme)

Contains: Sulphites

You will need:

Oil
Large high-sided pan
Strainer
Salt & pepper (S&P)

Total Fat
20 g

Saturated Fat
6 g

Sodium
1240 mg

Total Carb
69 g

Sugars
8 g

Protein
48 g

Fibre
25 g

Preparation

Mise en place

Remove the root ends of the Brussels sprouts; quarter lengthwise. Quarter the mushrooms. Halve, peel and small-dice the onion. Mince the garlic. Drain and rinse the black beans.

Start the skillet

In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the Brussels sprouts, mushrooms, onion and garlic. Sauté, 4 to 5 min., until beginning to brown; season with S&P.

Continue the skillet

To the pan of vegetables, add the pork*; season with ½ the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.

Finish the skillet

To the pan of pork and vegetables, add the black beans, demi-glace, ¼ cup water (double for 4 portions), the remaining spices and S&P. Cook, stirring frequently, 2 to 3 min., until combined and warmed through.