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.
SPICY BLACK BEANS
1 6 oz jar of julienned sun-dried tomatoes packed in oil
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.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.