Step 1 of 7
Reserve juice from canned beans.
Step 2 of 7
In a large skillet, heat olive oil
Step 3 of 7
Cook onion until tender, then stir in:
- tomatoes
- beans
- thyme
- garlic salt
Step 4 of 7
Cook for 3 minutes, then add:
- vinegar
- hot pepper sauce
- reserved bean juice
Step 5 of 7
Continue cooking for 5 minutes
Step 6 of 7
Serve on rice.
Step 7 of 7
Note: I use a can of diced tomatoes (14.5 oz) for the tomatoes.