This is an old family recipe from Britt Heisel. It was a staple at her house as she was growing up - loved by grown-ups and kids alike. It’s comforting in winter and quick and simple in the summer. It’s endlessly versatile. You can serve it over rice, in tortillas, make it “saucier” for a black bean soup, put over chips for nachos, or turn into enchiladas. You can sneak in lots of greens coming out of your garden or from the market. It makes a vat and we usually get 2 or 3 meals out of the recipe.
“With all of the fresh cilantro and spring garlic available I thought it was a great recipe to share. This time I sautéed some chives from my garden with local spinach before adding the beans and other ingredients. Enjoy!” Says Britt
- 2 cups dried Black Turtle Beans
- 1/4 cup Olive Oil
- 4-5 Garlic Cloves, pressed or minced
- 1/2 cup fresh Lemon Juice
- Salt and Pepper to taste
- 1 can Chopped Tomatoes (depending on how tomatoey/saucey you like it – 14 or 28 oz. can)
- 1 cup chopped fresh Cilantro
- 1/2 finely chopped Onion (optional)
Serve over Rice with Lemon Wedges.
Soak beans overnight. Cook beans until tender and drain. While still hot, toss with remaining ingredients.Tags: bean, black, elk, rice, soup