Spicy Black Beans

Real Simple
Spicy Black Beans Recipe
Photo: Susie Cushner
4 servings


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1 6-ounce jar sun-dried tomatoes packed in oil
1 large white onion, diced
1 jalapeño, seeded and minced
2 15 1/2-ounce cans black beans, rinsed and drained
1 15-ounce can whole tomatoes, drained and chopped
1 teaspoon salt
1/2 cup cilantro sprigs


Pour 1 tablespoon of oil from the sun-dried tomatoes into a large skillet; discard the remaining oil. Chop the sun-dried tomatoes and set aside.

Sauté the onion and jalapeño in the skillet over medium heat until the onion is translucent. Stir in the beans, canned tomatoes, salt, and sun-dried tomatoes. Reduce heat to low; simmer 10 minutes. Garnish with the cilantro.

Created date

October 2003

Nutritional Information

Calcium 110 mg
Calories 219
Caloriesfromfat 0 %
Carbohydrate 38 g
Cholesterol 0 mg
Fat 8 g
Fiber 11 g
Iron 4 mg
Protein 9 mg
Satfat 1 g
Sodium 1143 mg