Mexican-Style Beans with Cherry Tomatoes
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.
(Pictured with pinto beans.)
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.
- 1/4 cup finely chopped onions
- 2 large cloves garlic, finely chopped
- 1 pint cherry or grape tomatoes, halved
- 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. 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 all of those substitutions and it is still very good. I prefer to use low-sodium or 'no salt added' canned beans. The choice is yours.