Spicy Pinto Beans With Olives
|Garlic||2 Clove (10 gm), minced|
|Olive oil||2 Teaspoon|
|Canned pinto beans||32 Ounce, drained, rinsed (2 Cans, 16 Ounce Each)|
|Chunky salsa||1⁄2 Cup (8 tbs)|
|Ground cumin||1 Teaspoon|
|Canned pitted ripe olives||6 Ounce (1 Can Lindsay)|
|Shredded monterey jack/Mexican-blend cheese||1⁄4 Cup (4 tbs)|
|Chopped cilantro||2 Tablespoon|
1. Cook garlic in oil in a medium saucepan over medium heat for 1 minute. Add beans, salsa and cumin; cook for 3 minutes, or until heated through.
2. Drain olives; cut crosswise in halves and stir into bean mixture. Simmer for 2 minutes, or until heated through.