Rehydrate sun-dried tomatoes in hot water. Reserve liquid, chop tomatoes and set aside.
In large skillet, saute onion and garlic in olive oil until transluscent - about 5 minutes.
Add mushrooms and saute about 5 minutes.
Add sun-dried tomatoes, reserved liquid, black beans with liquid, salt an pepper.
Bring to a boil, reduce heat to medium and cook until sauce starts to reduce and thicken - about 15 minutes. (If your sauce is too thin, you can thicken it with corn starch. Mix 1 T cornstarch in 1/2 cup water. While stirring your sauce, slowly pour in about half of the cornstarch and water. Stir gently while bringing the sauce up to a boil, if still not thick enough add the rest of the cornstarch.)
Check the seasoning and serve either over pasta or mix together with a shape pasta such as penne or ziti.