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.

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 Delish.com.  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.

5 from 1 reviews

Cafe Rio Style Black Beans

 

Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

"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!

Author: Renée

Recipe type: Entree

Cuisine: Mexican

Serves: 8 servings

Ingredients

• 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

Instructions

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.

Notes

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.

3.3.3077

This site contains affiliate links, which means that I may get a commission if you decide to purchase anything from suggested companies. I recommend products that I use and love myself or that I think would be a helpful resource for you. Using these affiliate links to make your purchase helps to support Cheery Kitchen and my family. Thank you!