Laurie's Black Beans, Spinach & New Potatoes

2 cups (or 1-14 oz can) cooked black beans (also called turtle beans)
3-6 cloves of garlic, sliced
1 bunch spinach, triple washed
6-8 new red potatoes, cut in to 1/2-inch cubes
2-3 tsp Cajun seasoning (or to taste)
2-3 Tbsp olive oil
1/2 cup potato water
salt & pepper, to taste

Boil potatoes in salted water, until tender, about 10 minutes. Drain, reserving 1/2 cup potato water. Meanwhile, add spinach and garlic to large skillet. Add 2 Tbsp oil and 1/4 cup of potato water. Cook on med-high till spinach wilts, stirring frequently. Lower heat to low. Add beans and potatoes. Add more oil and/or water, as needed to prevent sticking. Cook 5-7 minutes more, or until garlic is fully cooked. Add salt & pepper and serve immediately. Round out the meal with a green salad and bread. The Bread Shop's The Big Sky Three Seed bread is very good with this meal.

These two spinach recipes are childhood favorites my mom and grandmother made for my family:

Wilted Spinach with Garlic

1-2 bunches spinach, triple washed
3-6 cloves garlic, sliced
3 Tbsp olive oil
1/4 cup water
salt & pepper

Add spinach to a large stock pot. Add remaining ingredients. Bring to a boil; reduce heat and cook till spinach wilts and garlic is soft, about 6-10 minutes. Serve as a side or over pasta or rice.

Note: Collards and broccoli rabe (rapini) can also be cooked this way. Cut to bite-size, before cooking.

Spinach Salad

1-2 bunches spinach, triple washed
1/4 cup water
Lemon juice, to taste
Garlic powder
Salt & pepper, to taste

Add spinach to large pot (or microwave dish). Cook until wilted. Drain well. Mix spinach with remaining ingredients. Chill well. Very good with fish, seafood or chicken.