Recently I was on a church committee to help with a dinner for the women in our neighborhood
aka the Relief Society Birthday Dinner, which we’re not allowed to call a birthday dinner anymore. Don’t ask why, I don’t know. We decided on chicken taco salads. We decided to purchase pre-seasoned and cooked black beans in #10 cans. One of my assignments was to bring said cans of beans in my crock pot. The night before my friend brought the beans to my house. Apparently our local Costco does not carry pre-seasoned black beans in any size. So she bought several small cans of plain cooked black beans. My friend freely admits that she doesn’t eat beans and she doesn’t know what to do with them. I had to let her know that plain black beans are gross. But I have the power to fix it. I looked at several Cafe Rio Style black bean copycat recipes before combining them and making my own. The beans were a success, but the problem was that multiple people asked me for the recipe, and I thought ‘Shoot, I just kept throwing stuff in until it looked and smelled right. I didn’t even taste it because I can’t have tomatoes. Another can of beans here, some more spices there…’ So I had to make them again, on a scale for my family, not for 70 people.
Cafe Rio Style Black Beans
Food Storage Ingredients:
2 (15 oz) cans of cooked black beans, rinsed and drained
1 cup tomato juice
1 teaspoon ground cumin
1 Tablespoon olive oil
salt and pepper to taste
3 cloves fresh garlic, minced
1/3 cup chopped cilantro
1. Saute garlic in olive oil for 5 minutes. 2. Add cumin. 3. If simmering in a crockpot, transfer spices there, plus add tomato juice and beans. Add cilantro, salt and pepper just before serving. If serving immediately add all ingredients to garlic and cook until heated through. Makes 6-8 servings, multiply as needed. These are great in burritos, enchiladas, salads or as my husband prefers, with a bag of chips. Reheats well. Cheap, quick, easy, healthy and delicious.