Description
This Cafe Rio Black Beans recipe is a perfect side for taco night! These beans are full of flavor and make a great addition to just about any meal!
Ingredients
Scale
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 2 can black beans, rinsed and drained (15 ounce)
- 1/3 cup tomato juice
- 1 to 1 1/2 teaspoon salt
- 4 tablespoons fresh chopped cilantro
Instructions
- In a medium skillet, heat the garlic and cumin in the olive oil over medium heat until fragrant, about 2 minutes.
- Add beans, tomato juice, and salt. Continually stir until heated through.
- Just before serving, stir in the cilantro.
Notes
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I often use cooked dried beans instead of store-bought. If you do this, too, plan on more salt because they’ll need it.
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For the tomato juice, I make this chunky tomato salsa before I prepare the beans, and when I am ready for the tomato juice I just pour in the same amount of salsa juice that has collected in the bottom of the bowl. Delish!
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- If you don’t have any fresh garlic, you can use 1/2 teaspoon of garlic powder instead.
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- If you are a fan of spice then try adding a pinch of red pepper flakes to your beans.
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- Prep Time: 5 min
- Cook Time: 5 min
- Category: side
- Method: stove top
- Cuisine: American, Tex-Mex, Mexican