#homemadebeans

With this simple recipe, you can enjoy the rich and flavorful Cafe Rio black beans at home. The beans are a tasty and adaptable addition to your meals because of the combination of spices that give them a delicious kick.

Ingredients: 2 cans 15 oz each black beans, drained and rinsed. 1 cup chicken broth. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons vegetable oil.

Instructions: Vegetable oil should be heated over medium heat in a medium saucepan. Fill the saucepan with the rinsed and drained black beans. Add the chicken broth, cumin, cayenne pepper, onion, garlic, and chili powders; stir. Simmer the mixture for fifteen to twenty minutes, stirring now and then. Remove from the heat as soon as the beans are thoroughly heated and the flavors have melded. To get the right consistency, mash some of the beans with a fork or potato masher. You can use the black beans from Cafe Rio as a side dish or add them to bowls, salads, and burritos.

Prep Time: 10 minutes

Cook Time: 20 minutes

A perfect balance of sweet and savory flavors characterizes this recipe for hearty and delicious baked beans. Perfect as a stand-alone entre or as a cozy side dish.

Ingredients: 3 cans 15 oz each of navy beans, drained and rinsed. 1 cup diced bacon. 1 cup diced onion. 1/2 cup molasses. 1/3 cup brown sugar. 1/4 cup ketchup. 2 tablespoons Dijon mustard. 1 teaspoon Worcestershire sauce. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon cayenne pepper optional.

Instructions: Preheat oven to 350F 175C. In a large oven-safe pot or Dutch oven, cook the diced bacon over medium heat until crispy. Add diced onion to the bacon and cook until softened. Stir in drained navy beans, molasses, brown sugar, ketchup, Dijon mustard, Worcestershire sauce, black pepper, garlic powder, onion powder, and cayenne pepper if using. Mix well. Cover the pot and transfer it to the preheated oven. Bake for 45-60 minutes, stirring occasionally, until the beans are thick and bubbly. Remove from the oven and let it cool for a few minutes before serving. Enjoy these hearty baked beans on their own or as a side dish! Optional: Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 60 minutes

A hearty and flavorful vegan dish featuring homemade pinto beans, savory vegan bacon, and spicy fried jalapenos.

Ingredients: 1 cup dried pinto beans, soaked overnight. 4 cups vegetable broth. 1 onion, chopped. 2 cloves garlic, minced. 4 strips vegan bacon, chopped. 2 jalapenos, sliced. 1 tablespoon olive oil. Salt and pepper, to taste.

Instructions: Put the soaked pinto beans and vegetable broth in a large pot. Bring to a boil, then lower the heat and let it cook for an hour or two and a half. Put the olive oil in a pan and heat it over medium-low heat. Cut up the vegan bacon, onion, and garlic and add them to the pan. The bacon should be crispy and the onions should be clear. Mix the bacon, onions, and garlic that have been cooked and add them to the pot of cooked beans. Add salt and pepper to taste and stir everything together. Add the sliced jalapenos to the same skillet that was used for the onions. For three to four minutes, or until they start to blister, fry them. Put the fried jalapenos on top of the pinto beans to serve. Have fun!

Prep Time: 10 minutes

Cook Time: 90 minutes

This simple recipe will teach you how to make delicious, creamy, homemade refried beans. Ideal as a side dish or as a taco and burrito filler.

Ingredients: 2 cups dried pinto beans. 1 onion, chopped. 3 cloves garlic, minced. 1 jalapeo, seeded and diced. 2 teaspoons ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons vegetable oil.

Instructions: Rinse the pinto beans under cold water and remove any debris. In a large pot, cover the beans with water and soak overnight. Drain and rinse the soaked beans, then return them to the pot with fresh water. Add chopped onion, minced garlic, diced jalapeo, cumin, chili powder, salt, and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours or until beans are tender. Drain excess liquid, reserving about 1 cup. Mash the beans using a potato masher or immersion blender, adding reserved liquid as needed. In a skillet, heat vegetable oil over medium heat and add the mashed beans. Cook, stirring frequently, until the beans are heated through and have a creamy consistency. Adjust seasoning if necessary and serve hot. Optional: Garnish with shredded cheese, chopped cilantro, or a dollop of sour cream.

Prep Time: 15 minutes

Cook Time: 120 minutes

These baked beans made in a slow cooker are hearty, tasty, and full of flavor. Let the slow cooker do the work while you enjoy the kitchen's delicious smell.

Ingredients: 1 lb dried navy beans, soaked overnight. 1 onion, finely chopped. 1/2 cup molasses. 1/4 cup brown sugar. 1/4 cup ketchup. 2 tablespoons mustard. 1 teaspoon salt. 1/2 teaspoon black pepper. 6 cups water. 6 slices bacon, cooked and crumbled optional.

Instructions: Navy beans that have been soaked should be put in a slow cooker with chopped onion, molasses, brown sugar, ketchup, mustard, salt, black pepper, and water. Cover and cook on low for 8 hours, stirring every now and then, until the beans are soft. Before serving, you can add cooked and crumbled bacon if you want to.

Prep Time: 15 minutes

Cook Time: 480 minutes

Classic baked beans with a sweet and savory twist, perfect for a comforting and hearty meal.

Ingredients: 3 cans of navy beans, drained and rinsed. 1/2 cup molasses. 1/4 cup brown sugar. 1/4 cup ketchup. 1 tablespoon Dijon mustard. 1 onion, finely chopped. 2 cloves garlic, minced. 4 slices bacon, cooked and crumbled. Salt and pepper to taste.

Instructions: Set oven temperature to 175C 350F. Combine molasses, brown sugar, ketchup, and Dijon mustard in a sizable bowl. Add the crumbled bacon, minced garlic, chopped onion, and drained navy beans. Add pepper and salt for seasoning. Spoon the bean mixture into an ovenproof dish. Bake for 45 to 50 minutes, or until the top is caramelized and the beans are bubbly, in a preheated oven. Before serving, take it out of the oven and give it some time to rest. Savor the flavor of your homemade baked beans!

Prep Time: 15 minutes

Cook Time: 50 minutes

Enjoy the rich, creamy flavor of restaurant-style refried beans made right in your own kitchen with this easy slow cooker recipe. Perfect as a side dish or a filling for burritos, tacos, and more!

Ingredients: 2 cups dried pinto beans. 1 onion, chopped. 4 cloves garlic, minced. 1 jalapeno, diced. 1 teaspoon cumin. 1 teaspoon chili powder. 1 teaspoon salt. 6 cups water. 1/4 cup vegetable oil.

Instructions: Run cold water over the pinto beans to clean them. In a slow cooker, put the beans, onion, garlic, jalapeo, cumin, chili powder, salt, and water. For 6 hours, or until the beans are very soft, cover and cook on high. Take out the extra water from the beans and set aside about 1 cup. Use a potato masher or a fork to mash the beans. If you need to, add the reserved liquid to get the consistency you want. Put the vegetable oil in a pan and heat it over medium-low heat. Add the mashed beans to the pan and stir them around a few times. Cook for about 5 minutes, or until they are hot all the way through and a little thicker. Add your favorite toppings, like cheese, sour cream, or cilantro, and serve hot.

Prep Time: 15 minutes

Cook Time: 360 minutes

The best kind of comfort food are these baked beans made in a slow cooker. They're great for potlucks, barbecues, or any other time you need a tasty side dish because they're rich, flavorful, and full of smoky bacon and savory spices.

Ingredients: 6 slices thick-cut bacon, chopped. 1 onion, diced. 3 cloves garlic, minced. 3 cans 15 ounces each navy beans, drained and rinsed. 1/2 cup ketchup. 1/4 cup molasses. 1/4 cup brown sugar. 2 tablespoons Dijon mustard. 1 tablespoon Worcestershire sauce. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1/4 teaspoon salt. 2 cups chicken broth.

Instructions: In a skillet over medium heat, cook bacon until crispy. Remove bacon and drain excess fat, leaving about 1 tablespoon in the skillet. Add diced onion to the skillet and cook until translucent, about 5 minutes. Add minced garlic and cook for an additional 30 seconds. Transfer cooked bacon, onion, and garlic to the slow cooker. Add drained navy beans, ketchup, molasses, brown sugar, Dijon mustard, Worcestershire sauce, smoked paprika, black pepper, salt, and chicken broth to the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender and the sauce has thickened to your liking. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes