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Black Beans And Olives

Healthycooking's picture
  Black beans 8 Ounce, soaked (250 Grams)
  Whole meal pasta shells 2 Ounce (50 Grams)
  Olive oil 2 Teaspoon
  Onions 2 , chopped
  Garlic 2 Clove (10 gm), crushed
  Button mushrooms 4 Ounce (125 Grams)
  Chopped fresh rosemary 15 Milliliter (1 Tablespoon)
  Black olives 12 , stoned and sliced
  Chopped capers 15 Milliliter (1 Tablespoon)
  Lemon juice 30 Milliliter (2 Tablespoon)
  Cider vinegar 15 Milliliter (1 Tablespoon)
  Tomato puree 15 Milliliter (1 Tablespoon)

1. Drain the black beans. Cover with fresh water, bring to the boil and boil fast for 10 minutes. Reduce the heat, cover and simmer for 30 minutes, then drain.
2. Cook the pasta shells in boiling water for 5 minutes. Drain.
3. Heat the oil in a large pan and fry the onion and garlic for 5 minutes. Add the beans, mushrooms and rosemary, cover and cook for 5 minutes. Stir in the pasta shells, olives, capers, lemon juice and cider vinegar. Dissolve the tomato puree in 1/4 pint (150ml) of water and pour over the beans. Cover and cook gently for 10 minutes. Serve hot or cold.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1403 Calories from Fat 272

% Daily Value*

Total Fat 32 g49%

Saturated Fat 3.8 g19.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 907 mg37.8%

Total Carbohydrates 229 g76.2%

Dietary Fiber 49 g196%

Sugars 19.9 g

Protein 67 g133.1%

Vitamin A 10.6% Vitamin C 74.9%

Calcium 49% Iron 89.2%

*Based on a 2000 Calorie diet

Black Beans And Olives Recipe