BLACK BEANS WITH PEPPERS AND MUSHROOMS

1 1/4 tsp. olive oil
1/4 red onion, minced
2 cloves garlic, minced
1/4 tsp. oregano
1/4 tsp. thyme
3/4 cup plus 1 Tbsp. recipe-ready crushed tomatoes
5 ounces mushrooms, thinly sliced
3 ounces canned green chiles
3 1/2 Tbsp. vegetable stock
1/8 tsp. cayenne pepper
1 lb. black beans, rinsed and drained
1 Tbsp. plus 1 tsp. cilantro or parsley, chopped
1/3 cup salsa

Heat oil in a heavy non-reactive saucepan over medium heat. Add onion, garlic, oregano, and thyme and saute 4-5 minutes or until onion begins to soften.

Stir in tomatoes, mushrooms, chiles, stock, and cayenne. Bring to a boil. Reduce heat to medium low and simmer 5-7 minutes, stirring frequently until mixture is thickened.

Stir in beans and cook another 3 minutes until beans are heated throughout.

Sprinkle with cilantro. Serve with salsa.