2 1/4 cups cubed, cooked and cubed white beans
2 1/2 cups diced celery
1/2 cup packed brown rice
1 1/2 cups sour cream
1/4 cup peanut butter
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Mix the cooked and cubed white beans, celery and rice until smooth. Add enough water to cover to ensure all liquid gets absorbed. Reduce heat to simmer and let continue to cook, uncovered, 1 hour.
Spoon each cooked and cubed item into a baking dish. Top with the peanut butter, then top with the cooked and cubed beans. On the bottoms of the casserole dish, layer two flattened skinless, boneless pork chops, one spot coated with peanut butter and one with the bean.
Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes.