Photo: Susie Cushner
Yield
4 servings

How to Make It

Step 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.

Step 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.

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