Instructions: Parboil the beans in salted water until tender but not limp. Plunge into cold water to stop the cooking and drain. Set aside.

In a small saucepan, cook the onion and garlic in the olive oil or butter over medium heat until soft and fragrant, about 2 minutes. Add tomato, bail and a pinch of sugar. Cook, stirring often, until tomato softens and most of the liquid has evaporated. Season to taste with salt and pepper. About 5 minutes before serving, combine the beans and tomato mixture in a saucepan and reheat.

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