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Cafe Rio Style Black Beans
Author:
Si Foster
Servings:
8
-50 servings
Ingredients
for 8 servings:
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
for 50:
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
Instructions
for 8:
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.
instructions for 50:
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.