Cafe Rio Black Beans Recipes
CAFE RIO STYLE BLACK BEANS
Provided by Si Foster, A Bountiful Kitchen
Number Of Ingredients 12
Steps:
- 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.
- 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.
BLACK BEANS (CAFE RIO) RECIPE - (4.1/5)
Provided by dkanon
Number Of Ingredients 7
Steps:
- In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
CAFE RIO CHILI BEANS
Make and share this Cafe Rio Chili Beans recipe from Food.com.
Provided by Chef Lindsay
Categories Black Beans
Time 2h5m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Place all ingredients in crock pot and cook on low for 2 hours.
- Serve on Cafe Rio pork.
Nutrition Facts : Calories 261.4, Fat 1.1, SaturatedFat 0.3, Sodium 294.5, Carbohydrate 47.5, Fiber 16.9, Sugar 1.7, Protein 17.1
CAFE RIO COPYCAT PORK BOWLS
Steps:
- In a large bowl or shallow dish, combine 1 can cola and 1/2 cup brown sugar. Add pork; turn to coat. Refrigerate 8 hours or overnight., Drain pork, discarding marinade. Place pork in a 5- or 6-qt. slow cooker. Add salt, garlic powder, onion powder, pepper and remaining can of cola. Cook, covered, on low until meat is tender, 8-10 hours., Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with 2 forks. Discard cooking juices and return meat to slow cooker. Stir in enchilada sauce, green chiles and remaining 1 cup brown sugar. Cook, covered, on low until heated through, about 2 hours., Serve pork in bowls over rice. If desired, add toppings.
Nutrition Facts : Calories 419 calories, Fat 22g fat (8g saturated fat), Cholesterol 125mg cholesterol, Sodium 560mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 0 fiber), Protein 37g protein.
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