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Spicy Black Beans

Photo: Susie Cushner
Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.