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Spicy Pinto Beans With Olives

Quick.easy.cooking's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
Asian
Method: 
Simmering
Ingredient: 
Bean

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