WHITE BEANS WITH CHERRY TOMATOES AND MEXICAN-STYLE SEASONINGS

SERVES 4

I was inspired to make this dish 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. I don’t cook in the microwave very often, but this works so well. Of course, it could 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

1 teaspoon dried oregano leaves

1 teaspoon ground cumin

1 teaspoon olive oil

Salt and pepper to taste

1 can (15 ounces) great northern or other white beans, rinsed and drained

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 or room temperature.

Notes: If you are in a big hurry, you could 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 could be used.

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