Copycat Cafe Rio Black Beans

So for my black beans I usually use canned black beans, but since I got my instapot I have been doing more dry beans since it makes it so quick to prepare dry beans to fully cooked.  These are amazing when paired with the rest of our Cafe Rio copycat recipes.  Give them all a try, you won't be disappointed.

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

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.

If you care cooking your beans this is how I do it in the instapot or other cooking method.  I saute the garlic with olive oil in the bottom of my instapot while I prepare the rest of the ingredients.  I soak the beans overnight or at least for an hour or so that morning.  Then add the black beans, cumin, tomato juice, salt and 2 quarts of chicken stock to your instapot, close it and pressure cook them for 40 minutes.  For firmer beans use the quick release, valve on pressure cooker for softer beans let them gradually release the steam.  

Hearty Chili

Our ward had a chili cook off for our Chirstmas Party. I tried a new recipe and had several compliments from friends. My hubby and oldest son told me I could never use my old recipe again, this was now IT. So I whipped it up again last night for dinner and they agreed it's fabulous.

1 pound ground beef
1 cup chopped onion
1/2 cup chopped red or green pepper
1 (28 oz) can diced tomatoes
1 (30 oz) can dark red kidney beans
1 (15 oz) can chili
1 teaspoon salt
1 Tablespoon chili powder
1 Tablespoon sugar
2 cloves garlic minced, or 1 teaspoon garlic salt
1/2 teaspoon pepper
1/2 cup ketchup

Brown beef in large pan. Add onion and peppers and cook until tender. Add remaining ingredients over low heat for at least 1 hour (you can put in a crock-pot at this point to simmer all day on low) Garnish with shredded cheese and sour cream, serve with tortilla chips.

Black Bean Salsa

With Cinco De Mayo right around the corner, this is perfect way to start things off.
I dare you to only eat one bite. It's impossible.

1 can rinsed black beans
Frozen corn- (same amount as 1 can black beans)
1 finely chopped purple onion
2 chopped tomatoes
1 finely chopped bell pepper
1 finely chopped hot green pepper (anaheim or jalapenos work well)
1 small bunch cilantro finely chopped.
1 Good Seasons Italian dressing packet prepared

Mix all ingredients and chill in fridge for a couple hours before serving.

Ham Hock and Beans

This is a recipie my mom made when I was growing up. My hubby's grandmother used to make them for him too. They're something we enjoy occasionally as the weather starts to cool off.

Ingredients

• 2 tablespoons vegetable oil
• 6 medium smoked ham hocks, about 4 ounces each
• 2 cups chopped onions
• 1 pound dried navy white beans
• Freshly ground black pepper
• 2 bay leaves
• 10 cups water
• Salt
• 2 teaspoons apple cider vinegar
  

Directions

In a medium pot with a lid, over medium heat, add the oil. When the oil is hot, sear the ham hocks in batches, until brown, about 4 to 6 minutes. Remove the ham hock and set aside. Add the onions. Season with pepper. Saute for 2 minutes. Stir in the beans and bay leaves. Season with pepper. Saute for 1 minute. Add the reserved ham hocks and water. Bring to a boil and reduce the heat to medium low and simmer for 2 hours, or until the meat falls off the bone and the beans are creamy. Remove the bay leaves and season with salt and pepper.

Crockpot Beans

I can't take credit for this recipe, it's Rachael's (my cousin), but I can tell you its fabulous!
That's why I asked her for it. She has several variations on how to use the cooked beans. Enjoy!

Crock Pot Beans

1 lb bag (or 2 cups) of dried beans (pinto, black, or red beans)
2 cloves of whole garlic
about 8 cups water
1 heaping teaspoon salt

Cook the beans in a crock pot on LOW overnight with the water and garlic. In the morning I add the salt and turn the crock pot up to HIGH, which gets them done just right. By noon they are tender and tasty. The finished beans can sit in the crock pot until you're ready to cook dinner, as long as you reheat them before eating. When serving, discard the garlic cloves, and you can serve them soup style with some cheese and chips. Or try one of the alternative variations below.

Refried Beans
Cook 2 Tbsp bacon (cut in small pieces) in a large frying pan over medium heat until crispy (do not drain). Using a ladle, gradually add crock pot beans with about half the liquid. Lower heat to med-lo, and smash in the pan with a potato masher. Depending on the consistency you like, you may have to add more liquid, or add some flour if it is too runny. It does thicken a bit as it cools though, or if you let it simmer. I also add some onion powder and salt to taste.

Ham & Beans
Cook beans in the crock pot with garlic as above. In the morning add a meaty ham bone from a cooked ham, one onion chopped, and 1/4 tsp ground thyme. You will probably want to half the salt, or skip it altogether if you add juices from the ham, depending on how salty your ham is. Turn the crock pot up to HIGH after adding the ham. Check it about noon, it's done when the beans are tender and meat falls off the bone. Take out the ham bone and shred the meat and return to the pot.

Chili
Use the crock pot beans above to add to your favorite chili recipe. You can finish the chili in your crock pot, or you can add the beans to a pot on the stove with the rest of the ingredients.