Spicy Pinto Beans With Olives Recipe
Ingredients
| Garlic | 2 Clove (5gm), minced | |
| Olive oil | 2 Teaspoon | |
| 2 16-ounce cans pinto beans, rinsed and drained | ||
| Chunky salsa | 1/2 Cup (16 tbs) | |
| Ground cumin | 1 Teaspoon | |
| 1 6-ounce can Lindsay Pitted Ripe Olives | ||
| 1/4 cup shredded Monterey Jack or Mexican-blend cheese | ||
| Cilantro | 2 Tablespoon, chopped | |
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.
2. Drain olives; cut crosswise in halves and stir into bean mixture. Simmer for 2 minutes, or until heated through.
Chef
