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Cuban Black Beans

Cuban Black Beans
    Recipe by Britt Heisel

    Categorized: Side Dishes


    • 2 cups dried black turtle beans-Idaho
    • ¼ cup olive oil
    • 4-5 garlic cloves or spring garlic(minced or pressed)
    • 4-5 cups chopped spinach or kale (Available at your Idaho Farmers Market during season)
    • 1 14 oz can chopped tomatoes
    • 1 cup chopped cilantro
    • ½ cup fresh lemon juice
    • ¾ cup feta cheese-Idaho
    • ½ cup chopped Idaho onion or chives


    • Soak beans over night

    • Cook beans until tender and drain

    • Sauté spinach in large pan or pot

    • Serve over rice with lemon wedges or wraps in warm tortilla

    • Top with crumbled feta