Recipes of Our Tribe

Tag: GF

  • Slow Cooked Black Beans

    black-beans
    Slow Cooked Black Beans
    Cuisine: Mexican
    Prep time: 
    Cook time: 
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    I love these delicious, savory, slow cooked beans. The slow cooker lets you skip that whole “soak overnight” step, and ensures that the aromatic onions and garlic flavors are absorbed by the beans.
    Ingredients
    • 1 lb dry black beans
    • 6 cups water
    • 2 onions, diced
    • 3 whole cloves garlic
    • 2 bay leaves
    • 1 Tbl cumin
    • 1 Tbl chile powder
    • 1 Tbl salt
    Instructions
    1. sort through the dry beans, removing any broken beans and stones
    2. add beans, water, onion, cloves, and bay leaves to dry cooker
    3. cook on low for 6 hours
    4. about ½ hour before they’re done, add the salt and spices
    5. remove the garlic cloves and bay leaves before serving
    6. serve with grated cheese and cilantro
    Notes
    These will keep a week or more in the fridge. And stored in ziplock bags and flattened out they also freeze well.

  • Apple-Coconut-Almond-Flax Muffins

    muffins
    The Ultimate Apple-Coconut-Almond-Flax Muffins
     
    by: 
    Recipe type: Breakfast
    Prep time: 
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    Simply amazing muffins
    Ingredients
    Dry ingredients
    • 2 cups almond flour/meal
    • ⅓ cup coconut flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt (3/4 tsp if almond butter is salted)
    • 1 teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ½ cup dried coconut
    • ½ cup flax seed
    Wet ingredients
    • 1 cup unsweetened applesauce
    • 1 tablespoon vanilla
    • 3 eggs (warmed to room temp)
    • ⅓ cup agave syrup
    • 3 tablespoons oil (olive, canola, coconut butter, hazelnut is best)
    • 2 tablespoons almond butter ((adjust salt above if salted))
    Instructions
    1. Preheat oven to 350 degrees. Spray muffin tins with oil.
    2. In a medium mixing bowl combine applesauce, agave syrup, and almond butter and mix well. Scramble eggs and add along with oil and vanilla; mix to incorporate.
    3. In a separate bowl, add almond flour, coconut flour, cinnamon, nutmeg, salt and baking soda. Mix to incorporate.
    4. Add wet ingredients to the dry and scrape the bowl. Mix well and add the dried coconut and flax seed. Stop mixing when just incorporated evenly.
    5. Dollop into muffin cups and bake for about 20 minutes if making HUGE muffins or between 10-15 minutes if smaller. Check for golden brown color and set tops.
    6. Store in an airtight container in the fridge once cooled. They won’t last long due to extreme deliciousness, not spoilage! 🙂

  • Huevos Rancheros

    huevos
    Huevos Rancheros
     
    by: 
    Recipe type: Breakfast
    Cuisine: Mexican
    Prep time: 
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    Ingredients
    Guacamole
    • 2 Haas avocados
    • ½ clove garlic
    • 1 squirt fresh lime juice
    • 1 dash salt
    Black Beans
    • 1 can black beans
    • 2 tablespoons chopped onion
    • 1 dash salt
    • 1 teaspoon cumin
    • 2 tablespoons chopped fresh cilantro
    Huevos
    • 4 corn tortillas
    • 8 eggs
    • 1 cup guacamole (see below)
    • 2 cups black beans, seasoned
    • ½ cup grated cheese (cheddar, jack, etc)
    Instructions
    Guacamole
    1. Cut avocado in half, remove and set aside pit. With a sharp knife, score the flesh of each half vertically and horizontally, then scoop out with spoon. Mash with a fork until creamy. Add chopped garlic, salt and lime juice, stir until well blended. Add pit to mixture to preserve fresh green color.
    Black Beans
    1. Empty can into small saucepan, add chopped onions, salt and cumin. Add water as needed until mixture can be stirred easily. Heat on medium until boiling, then simmer for 10 minutes or until eggs are ready.
    Huevos
    1. Warm the tortillas in microwave, preheat skillet. Cook 2 eggs over easy on skillet. Plate eggs on top of a warm tortilla, sprinkle with grated cheese. Add a dollop of guacamole and a spoonful of black beans on the side. Optionally serve with sausage, bacon or other breakfast meat.