Spanish Style Black Olive, Almond and Pinto Beans

This dish is from my cookbook Dr Rupy COOKS. The sweet smell of frying garlic and onions always reminds me of Spain and their wonderful rich cuisine f...ull of yellow and deep red colours. This dish brings out the natural sweetness of allium vegetables with cinnamon, combined with the smoky heat of paprika and the saltiness of olive that makes for a well-rounded showstopping dish. Read more This dish is from my cookbook Dr Rupy COOKS. The sweet smell of frying garlic and onions always reminds me of Spain and their wonderful rich cuisine full of yellow and deep red colours. This dish brings out the natural sweetness of allium vegetables with cinnamon, combined with the smoky heat of paprika and the saltiness of olive that makes for a well-rounded showstopping dish.

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Prep time
20 mins
Cook time
35 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
fibre
Prebiotics
3+ fruits &
vegetables
Herbs &
spices

NUTRITION PER SERVING (Read more)

496kcal
Calories
28g
Total Fat
48g
Carbs
14g
Sugars
18g
Protein
19g
Fibre
7mg
Iron
39%
 
168mg
Magnesium
40%
 
385mg
Phosporus
31%
 
1570mg
Potassium
33%
 
127mg
Sodium
6%
 
1mg
Vitamin B1
83%
 
0mcg
Vitamin B12
0%
0mcg
Vitamin D
0%
13mg
Vitamin E
87%
 
230mcg
Vitamin B9
58%
 
180mcg
Vitamin A
20%
 
45mg
Vitamin C
50%
 
2.7mg
Zinc
25%
 
69mcg
Vitamin K
58%
 
0.9mg
Copper
100%
 
0.6mg
Vitamin B2
46%
 
4.1mg
Vitamin B3
26%
 
0.8mg
Vitamin B6
47%
 
236mg
Calcium
18%
 
Calories: 496kcal; Total Fat: 28g; Carbs: 48g; Sugars: 14g; Protein: 18g; Fibre: 19g; Iron: 7mg (39%); Magnesium: 168mg (40%); Phosporus: 385mg (31%); Potassium: 1570mg (33%); Sodium: 127mg (6%); Vitamin B1: 1mg (83%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 13mg (87%); Vitamin B9: 230mcg (58%); Vitamin A: 180mcg (20%); Vitamin C: 45mg (50%); Zinc: 2.7mg (25%); Vitamin K: 69mcg (58%); Copper: 0.9mg (100%); Vitamin B2: 0.6mg (46%); Vitamin B3: 4.1mg (26%); Vitamin B6: 0.8mg (47%); Calcium: 236mg (18%)
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Notes

If using a cinnamon stick, use 1 stick for every 2tsp ground and remove before serving

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Recipe categories: Mediterranean, Fusion, One Pots, Bowl Food

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