These Cafe Rio black beans are loaded with flavor! Hints of garlic and cumin take these ordinary beans and make them extraordinary! 

Going along with all things Cafe Rio, these Cafe Rio style black beans mesh perfectly with the other copycat Cafe Rio recipes on Salt & Baker: Cafe Rio sweet pork, cilantro lime rice, and Cafe Rio cilantro lime dressing

A skillet full of Cafe Rio style black beans.

These black beans are so easy to make (20 minutes total) partially because we use canned black beans. (YESSSS!)

How to make Cafe Rio Black Beans

…AKA black beans with flavor.

In a nonstick skillet over medium heat cook the olive oil, garlic, and cumin for 2 minutes or until fragrant.

Add the black beans. Cook for about 5 minutes or until some of the liquid from the beans has evaporated/been absorbed.

A skillet with black beans in it.

Stir in the tomato sauce and water. Season to taste.

Stir in the chopped cilantro.

Serve warm!

Chopped cilantro overtop of black beans.

It’s crazy how simple and easy this recipe is. It takes a total of 20 minutes, from start to finish, to make this black beans recipe.

A wooden spoon stirring a pan of homemade Cafe Rio black beans.

If you make this recipe or any other recipe on the blog please come back and leave a review. It helps myself and other readers! Thank you thank you!

And don’t forget to SUBSCRIBE TO SALT & BAKER. You’ll receive delicious recipes straight to your inbox (for FREE)!

Cafe Rio Black Beans

Flavorful Cafe Rio style black beans... they taste just like the ones you order from the restaurant!
prep time 10 mins
cook time 10 mins
total time 20 mins
servings: 8 servings
calories: 124kcal

INGREDIENTS

  • 2 15 oz cans black beans drain and rinse 1 can, don't drain the other
  • 1 garlic clove minced
  • 1 teaspoon cumin
  • 2 tablespoons olive oil
  • 1/2 cup tomato sauce
  • 1/2 cup water
  • 1/4 cup cilantro chopped
  • salt and pepper to taste

INSTRUCTIONS

  • In a nonstick skillet over medium heat, cook the olive oil, garlic, and cumin for 2 minutes or until fragrant.
  • Add the black beans. Cook for about 5 minutes or until some of the liquid from the beans has evaporated/been absorbed.
  • Stir in the tomato sauce and water. Season to taste.
  • Stir in the chopped cilantro. Serve warm!
Calories: 124kcal | Carbohydrates: 1g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 169mg | Potassium: 55mg | Fiber: 2g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Course: Side Dish
Cuisine: Mexican
Did you make this recipe?Leave a comment or share a photo on Instagram and tag @saltandbaker and hashtag it #saltandbaker.