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Home ยป Recipes ยป Cafe Rio Black Bean Recipe

Cafe Rio Black Bean Recipe

Updated on July 15, 2020 | Published on April 30, 2013

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Posts on Clarks Condensed contain affiliate links, which I earn a small commission from. These are provided for your convenience, and the price isn't increased at all.

A delicious copycat version of Cafe Rio’s Black Beans. The perfect side dish for any Mexican meal, BBQ, and more!

dmittedly, I’m not a huge fan of beans. Forrest is the opposite and could probably eat some kind of bean with each meal! But, I do love this recipe for baked beans. There is so much flavor packed into each bite. Jack especially loves these — we had quite a few leftover after our party, and he’s been having them for lunch every day.

And if you aren’t a big fan of tomatoes, don’t let the fact that you use tomato juice deter you from making these. The tomato flavor is very subtle, and just adds a little bit of sweetness and acidity to the recipe.

Ingredient amounts or instructions in parentheses indicate the amount needed for a larger group (approximately 30-40 people)

Cafe Rio Black Beans

Serves 6-8 (or 30-40)
 
2 Tbsp. (or 8 Tbsp) olive oil
2 (or 6) cloves minced garlic
1 tsp. (or 5 tsp) cumin
2 cans (or 6-7 cans) black beans
1 1/2  cups (or 1 46 ounce can) of 100% tomato juice
1/2 tsp (or 1 tbsp.) salt
2 Tbsp (or 7 Tbsp.) chopped cilantro
In a large pot, saute garlic and cumin in the olive oil for about 3-5 minutes, or until a distinct aroma is created. Add beans, tomato juice, and salt and stir until everything is heated completely. Keep warm until serving, and right before serving, stir in cilantro.
For the entire Cafe Rio Copycat Recipe guide, click here

Katie

Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is currently training to be a Certified Lactation Educator. She loves spending time with her family and helping others find joy in family life.

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Copycat Recipes Recipes Side Dish

April 30, 2013Katie

About Katie

Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others - especially about pregnancy, breastfeeding, cooking, and crafts. She is currently training to be a Certified Lactation Educator. She loves spending time with her family and helping others find joy in family life.

Reader Interactions

Comments

  1. SpecialBear says

    June 25, 2014 at 1:37 am

    Cans of beans drained or with liquid? Thanks…

    Reply
    • Katie says

      June 25, 2014 at 12:28 pm

      With liquid ๐Ÿ™‚

      Reply
    • Katie says

      June 25, 2014 at 12:30 pm

      We always drain them ๐Ÿ™‚

      Reply
    • Lewis Shankle Sr. says

      August 11, 2014 at 4:33 am

      What size cans of black beans do you use.

      Reply
      • Katie says

        August 11, 2014 at 8:20 am

        Just a standard sized can — 15 ounces ๐Ÿ™‚

        Reply
  2. Unknown says

    May 2, 2013 at 6:45 pm

    1 can or 6 or 7? Did you mean 1 pound or 6 or 7 cans? sherilynnmossi@gmail.com

    Reply
    • Katie Clark says

      May 2, 2013 at 6:57 pm

      If you are making the portion for 6-8 people, use 2 cans. If you are making the one for 30-40, use 6-7 cans ๐Ÿ™‚

      Reply

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