For those on low carb.

I’m a big fan of making good beans. This is a Cajun recipe that you can make hot or not and obviously adjust the meat/carbs/fat elements to your own diet. The only thing you need to do is keep the liquid to bean ratio as close as you can. Rich dark alcohol like porter or stout makes this somewhat sexual. Just add a bottle or can and reduce the stock by the same amount.

If you don’t want the fat and saturates simply use a leaner meat.

800g pork (shoulder or leg for low and slow) beef would also work but prefer pork.
800g white beans (Can use any beans, tin of mixed works great)
1 medium onion, chopped
1 red bell pepper, chopped
2 ribs celery, chopped
2 teaspoons kosher salt (you do you with regards to sodium intake)
finely ground black pepper
1 tablespoon unsalted butter
10 cloves garlic, minced
6 cups pork/chicken/beef stock (I like 50/50 chicken/beef) (low-sodium if using store-bought)
4 bay leaves
6 sprigs of fresh thyme
1/2 - 1 teaspoon of cayenne pepper.

Just put everything in a Dutch oven/ casserole pot (or a slow cooker) for 4 hours at 350f/170c.
Check about 3 hours in. If you have a thick gravy at this point add a little water. If still too thin then add a small handful (more like fingers full) of plain flour.

Macros for this whole pot
Carbs: 110g
Fat: 140g
Saturates: 48
Protein: 200g
Total cals: 2520