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
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.
Don’t you love these quick and easy recipes?
What’s your favorite quick and easy one?