I’m posting this fantastic recipe for Cuban Black Beans from Brit Heisel. 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!
I modified this recipe from a magazine that is now defunct. Wonderful flavor and fairly easy to make with a food processor
This is an old family recipe from Britt Heisel. It was 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. 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.