Barbecue Pork and Beans in the Slow Cooker (Practically Primal/Paleo)

Technically speaking, legumes aren't "primal" or "paleo" (carbs, phytates, lectin, gut issues and all that) but, to quote myself in my Who I Am page:

Sometimes we don't eat 100% primal/paleo, so please take your "but THAT isn't paleo!" elsewhere. Just love here... :)

More importantly, legumes are a-ok with me every once in a while when prepared properly (rinsing, soaking, prolonged cooking, sprouting and/or fermenting). That said, if you choose not to, at any time, let any legume enter your body, then go ahead and skip them in the following recipe. You can supplement with extra vegetables, or just continue on! Either way, this is a lovely, simple, flavorful and versatile slow cooker meal.

Barbecue Pork and Beans 

Source: Adapted from Art of the Slow Cooker

Yield: 6-8 servings

1c dried beans: white, pinto, kidney, or mixture

1T apple cider vinegar

2lb boneless pork shoulder, cut into 1in cubes

3t spice rub, recipe following or a southwest style rub of choice

4 slices bacon, chopped

1 onion, 1/2in dice

2 carrots, 1/2in dice

1 celery rib, 1/2in slice

1T tapioca flour

3c bone broth

1/2c barbecue sauce, recipe following or one of choice

1 15oz can diced tomatoes

Spice rub

1.5T coarse sea salt, decrease if using fine salt

2T paprika

2T molasses

2T honey

1T chile powder

1t cumin

1/2t freshly ground black pepper

Barbecue sauce

1/3c primal ketchup

3T grainy dijon mustard

3T apple cider vinegar

3T honey

1t hot sauce

1/2t freshly ground black pepper

24-36 hours before the meal will be served, put the beans in a bowl, cover with at least 3 inches of water, add 1T apple cider vinegar, and let soak for 12-24 hours (you will want them to be done soaking on the morning you are preparing the meal for slow cooking). At this time, you can also cube the meat and rub with 2t of the spice rub, wrap, and refrigerate. If you can, rinse the beans and add new water and apple cider vinegar once to twice during the soaking process.

On the morning of, cook the bacon in a large deep cast iron skillet over medium-low, until the fat renders from the meat and coats the skillet. Remove the bacon and transfer to the slow cooker. In the same skillet, over medium-high heat, brown the pork in the fat in two to three batches depending on the size of your skillet. Transfer to the slow cooker.

Add the onions, carrots, and celery to the skillet and saute over medium heat for about 5 minutes. Add the remaining teaspoon of spice rub as well as the tapioca flour, and stir to coat. Slowly add in the broth, stir, and simmer until slightly thickened. Add the barbecue sauce, as well as the tomatoes with their liquid, and add to the slow cooker with the meat. 

Drain the beans and rinse well. Add to the slow cooker, give everything a stir, and cook for 8-10 hours on low. Stir, serve, and enjoy! 

Fig Newtons (Primal/Paleo)

Fig Newtons

Source: Adapted from Real Sustenance

Yield: 16 large cookies

Dough:

4T butter

1/2c honey, or other liquid sweetener

1t vanilla extract

2c blanched almond flour

2c tapioca flour/starch

1/4t baking powder

1/3t sea salt

Filling:

12oz dried figs

Juice of one large orange, about 1/3c

Add the dried figs and orange juice to a medium saucepan. Cover, and simmer over medium-low heat for 5-7 minutes, until the figs have softened. Transfer the contents to a food processor and pulse until a smooth filling forms.

Meanwhile combine the butter, honey, and vanilla in a stand mixer to combine. Add the flours, baking powder, and salt. Mix until a dough forms that holds together when squeezed in the palm.

Cut 3 pieces of parchment to the size of your baking sheet. Divide the dough in half, and form a disc with half the dough between two sheets of parchment. Roll out into a 1/4in thick rectangle: approximately 12x8in. Using wet hands, spread half the filling along the middle third of the rectangle to within 1/2in of the top and bottom edges. 

Using the parchment, fold one third of the dough over the top of the filling.

Peel the parchment off the top so it's flat on the counter again and repeat with the the other third of the dough so you have a fig newton burrito of sorts. Using your fingers, fold up and pinch together the ends of the dough so the filling is completely contained within the cookie.

Repeat with the other half of the dough. Slice each log into 10 cookies, allow 1in space between cookies, and transfer the parchment to a baking sheet.

Bake for 14-18 minutes until lightly browned on the bottom and around the edges, but still soft to the touch. Remove to a cooling rack and let come to room temperature. Store in an airtight container; they're at the best for the first 2-3 days. Enjoy!

Cheddar Crackers (Primal)

As a teenager, I spent about 4 weeks a year in Arizona with my grandparents. I often took friends down with me or supervised my younger cousin's trips with her friends. We would spend hours lounging by the pool slathered in tanning oil, listening to horrible music, eating Cheez-Its and drinking Diet Coke. Was there ever a more perfect combination? Not in our minds. 

When I was encouraged to buy Elana's Almond Flour Cookbook by some friends, the first recipe I tried was her Carrot Cake. A quick second, these Cheddar Crackers got me all kinds of excited. I haven't had Cheez-Its for years, but after reading that her friends described her crackers as reminiscent of them I knew I had to give them a try. I, of course, tried one fresh out of the oven and was slightly disappointed. They were great, but the tie to Cheez-Its was weak. After they fully cooled I gave them a second try. Nailed it! They definitely remind me of a richer version of Cheez-Its... an adult Cheez-It. The crisp, salty exterior lends itself to an interior rich with cheesy depth. They are just lovely, for lack of a better word, and totally hit that snack craving right on the head. I can eat about five of these and feel satisfied thanks to the heavy protein content from the almond flour and cheese.

Cheddar Crackers

Yield: 60 

Source: Adapted from The Gluten-Free Almond Flour Cookbook

2-1/2c blanched almond flour

1/2t sea salt, fine

1t sea salt, coarse

1/2t baking soda

1c sharp cheddar cheese, freshly grated

3T coconut oil

2 eggs, lightly beaten

Preheat the oven to 350 degrees. Cut 3 pieces parchment paper to the size of 2 large baking sheets and set aside.

Combine the almond flour, salt, baking soda, and cheese. Add the eggs and coconut oil and stir together until thoroughly combined and a dough forms.

Halve the dough, and place one half between two of the sheets of parchment. Roll to a 1/16in thickness, transfer to a baking sheet, remove the top piece of parchment, and cut into 2in squares with a pizza cutter. Repeat with the other half of the dough.

Bake until lightly browned: about 15 minutes. Let cool, then store in an airtight container at room temperature. 

Enjoy!

STAY TUNED FOR A GIVEAWAY: COMING SOON!