Cafe Rio Chili Beans Recipes

CAFE RIO STYLE BLACK BEANS

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.

SOUTHERN CHILI BEANS

Steps:

• Heat olive oil in a large non-stick skillet over medium heat. Once oil is hot, add chopped onion and saute 3 minutes, then add 1tsp garlic, 2 tsp paprika, 1 1/2 tsp cayenne pepper, and saute 30 seconds longer. Pour onions into crockpot.
• Return skillet to medium-high heat, add in ground turkey. Stirring occasionally until ground turkey has browned. Once cooked drain and add to crockpot.
• In crockpot add in remaining ingredients, diced tomatoes, kidney beans (drained), 1/2 cup of water or beef broth, 1 tsp granulated sugar, and a tsp each of salt and pepper.
• Stir all ingredients together, cook on low for 6 hours.
• Serve warm. Enjoy!
• Serve topped with: Cheddar and Monterey Jack cheese, sour cream, or hot sauce! Optionally serve with for sides: fresh cornbread or biscuits, baked potatoes, saltine crackers or tortilla chips!