Preparation time: 5 mins
Cooking time: 15 to 20 mins
2 tablespoons olive oil
1/2 white or yellow onion, finely chopped
1/2 teaspoon kosher salt
1 garlic clove, finely minced or pressed through a garlic press
1 teaspoon ground cumin
1/4 cup dry white wine
1 1/2 cups cooked navy beans
2 tablespoons finely chopped fresh oregano or 2 teaspoons dried
1/4 teaspoons ground black pepper
- Heat the olive oil in a medium skillet over medium heat. Add the onion and 1/4 teaspoon of the salt and cook. Stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cumin and cook until fragrant, 1 to 2 minutes.
- Raise the heat to high and pour in the wine. Cook until the wine is reduced by half, 1 to 2 minutes, and then stir in the beans, oregano, the remaining 1/4 teaspoon salt, and the pepper. Reduce the heat to medium and cook, stirring occasionally, until the beans are wanted through and they absorb some of the liquid, 10 to 15 mints. Serve warm.