Rosy Beans with Herbs

• 16-oz. can small red beans
• 1/6 cup chopped chives (0.6 oz.wt., or finely chopped onion)
• 1/6 cup olive oil (1 oz.wt.)
• 1/6 cup butter (1.4 oz.wt.)
• 2 teaspoons lemon juice
• 1/3 teaspoon oregano
• 1/3 teaspoon rosemary
• 1/3 teaspoon salt

Warm two pasta bowls in the oven.

Drain and rinse the beans thoroughly. Set aside. Chop the chives or onion.

In a small saucepan, melt the butter in the olive oil. Stir in the chives. [If using onion, cook the onion until translucent and soft.]

Remove from heat and stir in the remaining ingredients. Tip all into a 1-quart measuring cup. Cover and heat in an 1100-watt microwave oven at 70% power for 3 minutes 25 seconds.

Serve in bowls, with crusty bread.

Serves 2