Mexican-Style Beans and Tomatoes

Serves 4

I was inspired to create this recipe when I wanted a healthy side dish to go with tortilla wraps. These beans are so quick, easy and delicious, I now make them to serve with other meals. The flavors are southwestern, but can be altered as desired. For example, omit the cumin and add basil for an Italian dish. I do not cook in the microwave very often, but this works so well. Of course, it can be made in a saucepan on the stovetop.

Ingredients

• 1/4 cup finely chopped onions
• 2 large cloves garlic, finely chopped
• 1 pint cherry or grape tomatoes, halved (see notes below)
• 1 teaspoon dried oregano leaves
• 1 teaspoon ground cumin
• 1 teaspoon olive oil
• Salt and pepper to taste
• 1 can (about 15 ounces) pinto, pink or white beans, rinsed and drained (see notes below)

Place onions, garlic, tomatoes, oregano, cumin, salt, pepper and olive oil in a medium microwave-safe bowl. Cover lightly with plastic wrap. Microwave on high for 2 minutes, stirring once (see notes below). Heat more as needed to break down the tomatoes. Add the beans and stir. Cover loosely and microwave on high until beans are hot, about 2 minutes, stirring once. Serve hot, warm or room temperature.

Notes: Microwave times may vary depending on the wattage. Always start with less time and add more as needed. If you are in a big hurry, you can substitute about 1/2 teaspoon each of garlic and onion powder for the fresh. The cherry or grape tomatoes make this dish taste so fresh, but canned diced tomatoes can be used. I have made this recipe using pinto, kidney, white or pink beans, as well as all of the substitutions prevriously mentioned and it is still very good. I prefer to use low-sodium or no-salt-added canned beans. The choice is yours.