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
How to Make It
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.