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These copycat Cafe Rio black beans are easy to make at home and are a great side dish for all your favorite Mexican food.
Why You’ll Love This Recipe!
CopyCat Recipe. These copycat Cafe Rio Black Beans are so delicious that they changed my mind about beans. Because I have texture issues, beans are usually not my top choice but these black beans are yummy and can be served as a side dish or as part of a Cafe Rio Pork Salad.
Easy to Make! They are easy to make, only about 15 minutes, and with just a few simple ingredients they are so much more favorable than just black beans straight out of the can. These Cafe Rio style black beans are the perfect thing to pair with any Mexican dish.
Ingredients Needed
- Black Beans, canned
- Garlic
- Cumin
- Olive Oil
- Tomato Juice
- Cilantro
How to Make Cafe Rio Black Beans
- Drain and rinse one can of beans. Leave second can of beans in it’s liquid.
- Sauté garlic, cumin and olive oil over medium heat in a saucepan until you can smell it! Only about a minute. Be careful not to burn garlic as it will turn bitter.
- Add in drained beans and beans in liquid, tomato juice and seasoning.
- Simmer until some of the liquid is absorbed and evaporated and the beans begin to thicken up.
- Stir in chopped cilantro when ready to serve
Tips from leigh Anne
- If you want less liquid in your beans drain both cans of beans.
- If you prefer you can also use dry beans instead of canned. The easiest way to cook them is in an Instant Pot. After they are done processing add them in, in place of the drained beans.
- This recipe can easily be doubled or tripled to feed a crowd.
Pair This With:
Frequently Asked Questions
What is the best way to store leftover Cafe Rio Black Beans?
Keep them stored in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or in a saucepan on the stove top. Add some additional tomato juice if needed.
What can I use instead of tomato juice?
You could substitute tomato sauce for tomato juice.
Can I freeze Cafe Rio black beans?
You can freeze these beans in an airtight container for up to three months. Take them out of the freezer to thaw in the fridge and then heat on stovetop or in microwave.
Check out these other copycat Cafe Rio recipes:
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Cafe Rio Black Beans
Ingredients
- 2 15 oz black beans drain one can, one can with liquid
- 2 cloves garlic minced
- 2 teaspoons cumin or cumin seed
- 3 tablespoons olive oil
- 1 1/2 cups tomato juice
- salt kosher or sea salt and pepper to taste
- 1/4 cup chopped cilantro
Instructions
- Drain and rinse one can of beans.
- In a pan,saute garlic, cumin and olive oil over medium heat until you can smell it! Only about a minute. Be careful not to burn garlic as it will turn bitter.
- Add beans, tomato juice and seasoning. Simmer until some of the liquid is absorbed and evaporated.
- Stir in chopped cilantro when ready to serve
Tips & Notes:
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Nutrition Facts:
Debbie says
I’ve made this several times. Our family loves them!
Kim says
Love this recipe! Thanks Leighanne!