Cuban-Style Casserole with Whole Grain Butter Biscuits

Lauren of Climbing Grier Mountain shared a fantastic recipe for Cuban Casserole which I made tonight for dinner. Well, sort of. I modified it so much for various health requirements that it was almost a different recipe. It was still so good with all the changes that I had to post my wheat-free, tomato-free re-fashion of the recipe here.

Cuban-Style Casserole with Whole Grain Butter Biscuits
Serves 4

NOTE: If making this for evening meal, prepare the first step of the biscuit dough in the morning, or the night before if desired.

Biscuits:

1 cup spelt flour
1/4 cup chickpea flour
1 tsp sea salt
¾ cup lukewarm water
1 tsp cider vinegar
1 tsp baking powder
1/4 cup plus 1 tablespoon unsalted butter, softened

In a glass mixing bowl, combine flours, salt, water and vinegar to form a ball of dough. Cover tightly and allow to sit for several hours (6-24 hrs - whatever works, I did about 8) to promote breakdown of anti-nutrients. When ready to add to casserole, knead or fold into dough the butter and baking powder till well combined. Sprinkle tapioca, potato or arrowroot starch on a work surface. Pat the dough into a 1/2 –inch thick circle and cut out 3" rounds with a biscuit cutter.

Casserole:

2 strips of nitrate-free bacon
1 lb lean ground beef
1 tsp sea salt
1/8 tsp ground black pepper
2 carrots, diced
1 jalapeno pepper, de-seeded, diced
1/2 cup cooked (canned) kidney or red beans
1 cup fresh or frozen cut green beans
2 tsp. dry minced onion 
3/4 teaspoon cumin
1 tsp dry oregano
1/2 tsp dry basil
1 tsp garlic powder
½ tsp cinnamon
2 Tbsp prepared mustard (any kind - I used spicy brown)
2 tsp. tamarind paste concentrate -or- 1 Tbsp cider vinegar
3/4 cup chicken broth
Dash of ground allspice

Fresh chopped parsley, garnish


Preheat a large Dutch oven or covered skillet to medium-high heat. Add bacon and cook till browned. Drain off most of the grease (save that good stuff for later recipes) reserving a 'coating' in the pan, snip the bacon and add back to pan. Crumble in ground beef and cook till brown, stirring to prevent sticking. Add salt, and other remaining ingredients Stir and continue to cook for another couple of minutes, then cover and continue to cook on low while preparing the biscuits (below). Add the biscuits rounds to the top, replace lid and cook covered on medium/low 20 to 25 minutes or biscuits are puffy and golden. (OR, bake in oven per original recipe: Pour the beef mixture into the casserole dish. Add the biscuits rounds to the top and bake for about 20 to 25 minutes or until golden brown.) Garnish with fresh parsley and butter.