Cafe Rio Style Black Beans

2-15 oz cans black beans (drain one can, don’t drain the other) 2 cloves garlic minced 2 teaspoons cumin 3 tablespoons olive oil 1-11.5 oz can tomato juice salt kosher or sea salt and pepper to taste 1/4 cup chopped cilantro FOR 50: 1/2 cup olive oil 12 cloves garlic about 1/3 cup chopped garlic 1/2 cup ground cumin 12-15 oz cans of black beans drain 6 cans, do not drain 6 cans 60-70 oz tomato juice about 1 1/2 46 oz. cans Instructions FOR 8: 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. INSTRUCTIONS FOR 50: 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.