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Photo: Susie Cushner Photo by: Photo: Susie Cushner

Spicy Black Beans

Real Simple MARCH 2002

  • Yield: 4 servings


  • 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.

Nutritional Information

Amount per serving
  • Calcium: 110mg
  • Calories: 219
  • Calories from fat: 0%
  • Carbohydrate: 38g
  • Cholesterol: 0mg
  • Fat: 8g
  • Fiber: 11g
  • Iron: 4mg
  • Protein: 9mg
  • Saturated fat: 1g
  • Sodium: 1143mg

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Spicy Black Beans Recipe