Black Beans

Black Beans

Ingredients:

1 Package Black Beans (16 oz or two cups)

1 Package sliced bacon (12 oz)

Minced Garlic to taste (approximately 4-5 cloves)

Salt & Pepper to Taste

2 Bay Leaves

Directions:

Sort and rinse your black beans, place in a crock pot with sufficient water.  Cut up the raw sliced bacon into bite sized pieces, and place in the crock pot with the beans.  Add the garlic, bay leaves, salt & pepper.  Let the crock pot cook for approximately 5 hours, or until beans are tender.  Remove the bay leaves.  Season with salt and pepper to taste.  Serve.

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VARIATION FOR BOTTLING BLACK BEANS

Black Beans (1 Quart)

Ingredients:

1 &1/3 cups dry black beans

1/3 – ½ cup chopped raw bacon

1 tsp. Minced Garlic to taste

Salt & Pepper to Taste

1 Bay Leaf

Directions:

Sort and rinse your black beans. Measure dry black beans into a quart jar. Add raw bacon, minced garlic, and salt & pepper. Fill jar with cool water until there is one inch of headspace at the top. Add the bay leaf. Pressure can the beans according to regular bottling methods. Beans can be stored until you’re ready to eat. Upon opening a jar, remove the bay leaf.  You may need to add additional salt and pepper to taste.  Serve.

Allergy Free Pumpkin Muffins

Allergy Free Pumpkin Muffins

Ingredients:
1-1/2 cups gluten-free all-purpose flour

1 tsp. xanthan gum
1 c. granulated sugar
1/2 tsp. salt
1 tsp. baking soda
1-1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
1 tsp. vanilla extract
1 15 oz can pumpkin

Directions:
1) Preheat oven to 350 degrees F. Spray muffin tin with cooking spray.
2) In a mixing bowl, combine the flour, sugar, salt, baking soda, cinnamon, nutmeg and cloves. Add the vanilla and pumpkin. Mix until dry ingredients are moistened. Fill each muffin cup about 3/4 full.

3) Bake for 20-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.