Cafe Rio Black Beans Recipes

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CAFE RIO STYLE BLACK BEANS



Cafe Rio Style Black Beans image

Provided by Si Foster, A Bountiful Kitchen

Number Of Ingredients 12

2-15 oz 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 oz can tomato juice
salt (kosher or sea salt and pepper to taste)
1/4 cup chopped cilantro
1/2 cup olive oil
12 cloves garlic (about 1/3 cup chopped garlic)
1/2 cup ground cumin
12-15 oz cans of black beans (drain 6 cans, do not drain 6 cans)
60-70 oz tomato juice (about 1 1/2 46 oz. cans)

Steps:

  • 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 garlic.
  • 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.
  • Stir in chopped cilantro when ready to serve.
  • Place oil in large pot.
  • Add garlic and cumin, cook over medium heat until fragrance is released, about one to two minutes.
  • Add black beans and tomato juice and salt to taste. Cook until mixture is heated through on medium heat.
  • When mixture has cooked 20- 30 minutes, turn off heat and add chopped cilantro.
  • Cool and store in refrigerator until ready to serve.
  • When ready to serve, heat slowly on medium heat, stirring gently to avoid burning beans at bottom of pan. Add more tomato juice if needed.
  • This may be made and stored up to five days before serving.

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