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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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1307 Calories from Fat 449

% Daily Value*

Total Fat 53 g80.9%

Saturated Fat 6.4 g31.9%

Trans Fat 0 g

Cholesterol 24.9 mg8.3%

Sodium 5500.8 mg229.2%

Total Carbohydrates 167 g55.6%

Dietary Fiber 49.2 g196.9%

Sugars 17.4 g

Protein 46 g91.3%

Vitamin A 63.4% Vitamin C 44%

Calcium 73.1% Iron 55.3%

*Based on a 2000 Calorie diet

Spicy Pinto Beans With Olives Recipe