1  lb dry black beans

1  onion, chopped fine

3   cloves garlic

4  cups filtered water

1   bay leaf

3  T New Mexico City Chile Powder

2  T cumin

S+P

Warm olive oil, ghee or refined coconut oil and add onion + jalapeño until softened.  Add garlic and stir for a minute or two.  Add spices and bay leaf, then water and beans.  Simmer for two to several hours covered.  

Test a couple of beans.  If soft,  remove lid from pot and simmer until most of the water covering the beans has boiled off.  

For black bean soup,  allow beans some time to cool and blend in batches in a Vitamix or other high speed blender.  Return to the pot and add more spices, salt + pepper to taste.  Garnish with cilantro, Cholula, toasted tortilla strips + avocado!

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1    head of cauliflower, cut into small florets

1/8 C  coconut oil, melted

1/2  t  sweet smoked paprika

1/8   t  cayenne

1/2   pkg  bucatini

2      T  extra-virgin olive oil

2       cloves garlic, minced

1/2   t  red chile flakes

1/4   C  grated pecorino cheese

2       T  Italian parsley, chopped

salt + pepper

Roast the cauliflower 

On a parchment-lined baking sheet, toss the cauliflower florets with the melted coconut oil, smoked paprika, cayenne, salt + pepper.  Roast in a 400 degree oven for 30-40 minutes, turning the florets halfway through.

Cook the bucatini according to package directions, drain and set aside covered,in the collandar set over the cooking pot.  

Saute garlic until softened, add red pepper, bucatini, pecorino and a little pasta water.  Toss to combine.  Add pasta and cauliflower, gently swirling and combining.  In separate bowls, swirl pasta mixture in bowls and add a few extra cauliflower florets.  Garnish with a little extra pecorino and chopped Italian parsley. 

 

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