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.