My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

Knock-Off Recipe Test: Cafe Rio Black Beans

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Have I ever mentioned how much I love the Internet?  If I have a hankering for something, I can usually turn to my trusty friend, Google, and find a way to make it at home.  Once I’d mastered “Cafe Rio Beef,” I needed black beans to go with it.  I found this recipe by YourHomeBasedMom and tried it out.  It was quick, easy, and YUMMY!  I made a couple of  small alterations, but, other than that, it’s pretty close to the original.

 

How does it compare to the original Cafe Rio Beans?  It’s pretty close.  I’d give it an A- for similarity.  For flavor, I give these an A+!

 

What to taste these yummy beans?  Here’s my version of Cafe Rio Black Beans.

 

Cafe Rio Black Beans

Cafe Rio Black Beans

 

Cafe Rio Black Beans

Adapted from a recipe by YourHomeBasedMom.com

 

1 15-ounce can black beans, drained (or 1 cup dried beans soaked and cooked, which makes about 2 cups of cooked black beans)

2 clove garlics, put through a garlic press or minced (you can use jarred, chopped garlic)

1 teaspoon ground cumin

1/2  8-oz can tomato sauce (I used the other half in the Cafe Rio Beef)

1/2 cup water

salt and pepper to taste

1/4 cup cilantro (you may use more or less, to taste)

 

In a colander, drain and rinse black beans.  Set aside.  In a sauce pan, heat olive oil over medium heat.  Add garlic and cumin and cook until you can smell it (about 1 minute), stirring occasionally.  Do not over cook the garlic!  It will become bitter.  Add drained black beans, tomato sauce, water, cumin, salt, and pepper.  Use a light hand with the salt if you used canned beans, because there is salt in the beans.  You can always add more as you finish up the beans.  Simmer until the the liquid begins to thicken just a bit.  (You can allow most of the liquid to cook off if you prefer a thicker consistency.)  Taste and add more seasoning, if necessary.  Stir in chopped cilantro and serve.

 

 

And, as always, here’s my photo step-by-step.

 

Ingredients assembled?  Check!

Ingredients assembled? Check!

 

Black beans drained and rinsed?  Check!

First, I drained and rinsed the black beans.

 

Then I mixed the tomato juice and water together.  You can do this when you add it to the pan.  Whichever you prefer.

Then, I mixed the tomato juice and water together. You can do this when you add it to the pan, if you prefer.

 

I preheated the olive oil in a saucepan and added the garlic and ground cumin.  I let it cook for a little less than a minute.

I preheated the olive oil in a saucepan and added the garlic and ground cumin. I let it cook for a little less than a minute.

 

Then, I added the drained black beans, the tomato sauce/water mixture, and the seasonings (salt, pepper, and cumin).  I added about 1/4 teaspoon each of salt and pepper.

Next, I added the drained black beans, the tomato sauce/water mixture, and the seasonings (salt, pepper, and cumin). I added about 1/4 teaspoon each of salt and pepper. 

 

I stirred everything together and let it simmer...

I stirred everything together and let it simmer…

 

Until it thickened up a bit.

Until it thickened up a bit.

 

Finally, I stirred in the cilantro.

Finally, I stirred in the cilantro…

 

And it was ready to serve.  Total cooking time, 10 minutes.

And it was ready to serve. Total cooking time, 10 minutes.  Total cost, under $2 for 4 good-sized servings of beans.

 

Just in case you didn't remember the whole dinner ensemble, here it is!  So YUMMY!

Just in case you didn’t remember the whole dinner ensemble, here it is! So YUMMY!  Want the recipe for the beef?  Click here.  The recipes for the corn salsa and cilantro lime rice are coming!

 

Don’t you love these quick and easy recipes? 

What’s your favorite quick and easy one?

 

 

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Author: Laurie Nguyen

I am a happily married, stay at home mom with four sons, ages 24, 22, 18, and 14. I'm not a professional blogger, and I'm certainly not a foodie or a chef. But I like food, so I think I'm qualified to write about my own life experience with food. Want to be a little more prepared for the unexpected? Check out my Food Storage Blog, http://forayintofoodstorage.com. Have a question about Food Storage? Email me: forayintofoodstorage@gmail.com.

14 thoughts on “Knock-Off Recipe Test: Cafe Rio Black Beans

  1. Looks so delicious! Thanks for sharing 🙂

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  2. Cafe Rio Black Beans,… can’t wait to buy the ingredients and try it. Mouth watering! Thanks for sharing this recipe.

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  3. Looks great Laurel! I know my DH will love his one, so I’m going to try it this week end. Thanks, you are appreciated:)

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  4. Laurie, our absolute favorite from cafe rio is the pork. Can’t remember what it’s called, but we LOVE it. It would be awesome if you could find a recipe for that. Btw, not sure if I ever commented on your post about canning beans (which I can’t wait to try — if only I hadn’t left all my canning supplies in Utah 😦 ), but I laughed so hard! I’m kind of embarrassed that I’m the one who taught you that. I wonder what other childhood memories you have tucked away that I’d rather not recall!! 🙂

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  5. Oh yummm!! You’re gonna force me to Follow you if you’re posting recipes like this Lol! This looks fabulous. I’m a mexican food NUT so I’m gonna throw a bunch of jalepeno’s in there, Ok? 🙂 Thanks!

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  6. I have the ingredients. I love it when that happens. It means fate has stepped in and I have to make it. I’ll have to pass on the beef because of swallowing problems, but black beans are a must in my diet. Tomorrow seems like a good day to cook. Thanks for the recipe, Laurie.

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  7. Pingback: Knock-Off Recipe Test: Chipotle Cilantro Lime Rice | My Foray Into Food Storage

  8. Pingback: Chipotle Inspired Corn Salsa | My Foray Into Food Storage

  9. Pingback: You Think My Last Kitchen Fail Was Good? Take A Look At This One! | My Foray Into Food Storage

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