1. Drain the beans and rinse under cold running water; drain thoroughly. 2. Heat the olive oil in a large skillet over medium heat. Add the onion; saute until wilted, about 4 minutes. Stir in the garlic and saute 1 minute. 3. Stir in the chopped tomatoes and drained beans; reduce heat to low. Simmer, crushing the beans with a spoon, until heated through. Season generously with salt and pepper. Cool to room temperature before serving.
Per Serving: 214 Calories (15.8% from fat); 4g Fat (1g Sat, 3g Mono, trace Poly); 13g Protein, 34g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol, 143mg Sodium. Food Exchanges: 2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.