Michael and I love this recipe. We’ve been at two of the same potlucks that Britt has been to and wanted (but didn’t) go back for seconds on this recipe. I asked Britt if I could share and she agreed. From Britt:

I’m posting this fantastic recipe again! It’s just too delicious, too easy, and too versatile! It’s also pretty AND it’s my secret weapon when we have vegetarian friends over. And now it’s even a winning recipe! I submitted it to the Idaho Farmers Market Recipe Contest this year and won the Best Use of Idaho Beans category!

My mom gave me this recipe about 15 years ago and I’ve adapted it a bit to fit what’s in season at the market. It’s a staple in our house – loved by grown-ups and kiddos 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. If you forget to soak your beans, you can always cheat and buy a can or two. 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.  Enjoy! Britt Heisel

Winner of the Idaho Farmers Market Recipe Contest

  • Submitted by Britt Heisel, Coordinator of the Tuesday Growers Market, Moscow, ID
  • Best use of Idaho Beans
  • Recipes needed to include at least 3 food items found at an Idaho Farmers Market

Cuban Black Beans from the kitchen of Britt Heisel 

  • 2 cups dried Black Turtle Beans
  • 4-5 cups Chopped Spinach or Kale (from market)
  • 1/4 cup Olive Oil
  • 1/2 cup fresh Lemon Juice
  • 4-5 Garlic Cloves or Spring Garlic, pressed or minced (from market)
  • 1 14 oz can Chopped Tomatoes (from market when in season)
  • 1 cup chopped Cilantro (market)
  • 1/2 cup finely chopped Onion or Chives (from market)
  • Salt and Pepper to taste
  • 3/4 cup Feta Cheese crumbled (from market)

Soak beans overnight. Cook beans until tender and drain. Sauté spinach or kale in large pan or pot. While beans are still hot add to pan and toss with remaining ingredients. Serve over rice with lemon wedges or wrapped in a warm tortilla. Top with crumbled feta.

This dish comes together so easily and is always a hit with our family (including our three boys ages 6, 4, and 2). It’s endlessly versatile. You can serve it over rice, in tortillas, make it saucier for a black bean soup, put over nachos, or turn into enchiladas. It is also my go-to meal for hosting vegetarian or vegan (sans cheese, of course!) friends.

Reference for Cuban Black Beans Recipe :

https://idahopreferred.com/recipes/cuban-black-beans