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