1/2 cup oil-packed dried tomatoes, drained and 1 Tbsp of the oil
1 small (about 1/4 lb.) chopped red onion
1/2 cup canned roasted red peppers, drained and cut into thin strips
2 cans (15 ounce each) black beans, rinsed and drained
1/4 cup minced fresh cilantro (coriander)
fresh cilantro sprigs, lime wedges, and sour cream
Coarsely chop tomatoes; set aside.
Combine tomato oil and onion in a 10- to 12-inch frying pan. Stir often over medium-high heat until onion is limp, about 5 minutes. Add tomatoes and peppers; stir often until hot. Add beans and minced cilantro; stir gently until beans are hot.
Pour into a bowl and garnish with cilantro sprigs.
Add juice from lime wedges and sour cream to taste.
Serves 4 to 6.
