Stir in the tomatoes and tomato sauce. Reduce the heat to medium-low. Rinse and drain the beans and add them to the skillet. Stir and simmer until the beans are hot. Serve at once over a bed of hot, steamed rice.
Diced tomatoes come in lots of seasoning variations.
Beverly Mills is a former food editor at the Miami Herald. Alicia Ross is a former food columnist for the Raleigh News and Observer. They have been living the desperate life for the last nine years.