Drain tomatoes, chop, and place tomato cooking liquid in a measuring cup. Drain the beans and combine with the tomato liquid. Add enough cold water to equal 1 1/2 cups liquid and set aside.
Heat oil and sauté the onions and garlic until translucent. Stir all remaining ingredients. Add the measured liquid, cover and bring to a boil. Reduce the flame to medium-low and cook 15 minutes or until liquid is gone. Remove from the flame and let sit, covered for 5 minutes. Mix and serve.
Per serving - 173 calories, 6 gram fat (29% calories from fat), 6 gram protein, 25 gram carbohydrate, 9 gram fiber, 0 milligram cholesterol, 74 milligram sodium