Heat the oil in a nonreactive medium saucepan over medium heat. Add the onion and garlic; cook, stirring with a wooden spoon, until wilted, about 6 minutes. Stir in the diced roasted pepper (with a spoonful of the roasting juices, if you have them), the drained cooked beans, tomato, vinegar, and salt, if needed.
Stir gently over medium heat until very warm but
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