Cafe Rio Style Black Beans

Cafe Rio Style Black Beans

Few things are better than fabulous black beans, any style.  I fix Cafe Rio Style Black Beans at least once a month, really more like twice or three times they are so good.

Cafe Rio Style Black Beans

They are seriously nutritious, high in protein, low-carb, low-fat, and terrific with all of our Cafe Rio favorites.  I just want to have them available to serve with chicken, pork, and beef, or pile them on top of rice with an over-easy fried egg on top.  Cafe Rio Style Black Beans never disappoint around here!

Cafe Rio Style Black Beans

You’ll find versions of Mexican Black Beans all over the place, but my favorite is from A Bountiful Kitchen, adapted from  So here’s the recipe in all it’s glory, 8 servings or double, triple, or 6-times the recipe for 50.

If I’m just making a small batch, I use 2 cans of black beans.  If I’m making a crowd size batch, I use my 8 quart digital pressure cooker that cooks my beans, (it even has a bean setting), in about 18 minutes.  It’s seriously awesome and I use it to cook soups, stews, meats, and it really is one of the easiest ways to whip up a delicious meal quickly.

Cafe Rio Style Black Beans

5 from 1 reviews
Cafe Rio Style Black Beans
Prep time
Cook time
Total time
"Mexican soul food," Cafe Rio Style Black Beans are delicious served with everything. They can also be served over rice or on their own...enjoy!
Recipe type: Entree
Cuisine: Mexican
Serves: 8 servings
  • 2 (15-ounce) cans black beans, (drain one can, don't drain the other)
  • 2 cloves garlic, minced
  • 2 teaspoons cumin
  • 3 Tablespoons olive oil
  • 1 (11.5-ounce) can tomato juice
  • salt (kosher or sea salt) and pepper to taste
  • ¼ cup chopped cilantro
  1. In a non-stick pan, cook garlic, cumin and olive oil over medium heat until fragrance is released, about one minute. Be careful not to burn the garlic.
  2. Add beans, cook down for about 5 minutes until some of the liquid from the beans is absorbed and evaporated. Add can of tomato juice and seasoning to taste.
  3. Stir in chopped cilantro when ready to serve and garnish with sour cream if desired.
This recipe can be easily doubled, tripled, and even 6 timed for 50 servings. You may cool and store in the refrigerator up to 5 days before serving. Reheat slowly over medium heat, stirring gently to avoid burning beans at bottom of pan. Add more tomato juice if needed.

I’m so glad you are stopping by, and here’s a pin for you.  Watch for several other Cafe Rio specialties I want to post at Cheery Kitchen.  If you’ve been to Cafe Rio, what’s your favorite item on the menu?

Cafe Rio Style Black Beans

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About The Author


Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!

1 Comment

  1. Julie

    I love black beans! These look delicious. We don’t have Cafe Rio in the Midwest. Hope all is well in your part of the country. 🙂


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We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! Read More…


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