Spicy Black Beans


By Shannon O'Donnell

I think I clipped this recipe out of Real Simple magazine about 10 years ago...still a super easy, fast and colorful side dish when you're going for Hispanic flair.



1 6 oz jar of julienned sun-dried tomatoes packed in oil
1 large white onion, diced
1 jalapeno, seeded and minced
2 15-oz cans of black beans, rinsed and drained
1 15-oz can of diced tomatoes
1 tsp salt
1/2 cup fresh cilantro, chopped


1)  Pour 1 T of the oil from the sun-dried tomatoes into a large skillet, and warm over medium heat.  Saute the onion and jalapeno until translucent.
2)  Stir in the beans, tomatoes, and salt.  Reduce heat to low and simmer 10 minutes.
3)  Garnish with the chopped cilantro.

Serves 4.

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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