SAUTEED WHITE BEANS

This recipe is used in the Fish and White Bean Tostado recipe but it is also good as a side dish on its own.

2 TB olive oil
½ white onion, finely chopped
Kosher salt
1 clove garlic, minced
Scant t. ground cumin
½ c. white wine
1-1/2 c. cooked navy beans (or 1 can, rinsed and drained)
2 TB chopped fresh oregano leaves (or 2 t. dried)
Freshly ground black pepper

In a small pan, over medium heat, add the oil. When the oil is hot add the onion with a pinch of salt and sauté until soft, about 5 minutes. Add the garlic and cumin and cook until fragrant, about 2 minutes. Raise the heat and add the wine to deglaze the pan. Cook until the wine has reduced by half. Stir in the beans and oregano and season with salt and pepper to taste. Cook gently for 15 minutes or until the liquid has dissolved.