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