1. In a skillet add about 1 tsp oil and saute the onions and garlic with salt.
2. When slightly soft, add the carrots.
3. Chopping them small helps to cook faster.
4. Add the tomatoes, the dried herbs and the tomato paste.
5. Add about 1/2 to 3/4 cup water and cook it in high heat.
6. We want the tomatoes to get mushy and well cooked without any raw smell.
7. In fact it gets aromatic with the herbs, especially oregano.
8. When most of the water has been absorbed, add the beans.
9. Make sure to rinse the canned beans in cold water first.
10. Add the sugar (or more if required).
11. The sugar is to balance any tart/sour taste from the tomatoes and cutting down the acidity.
12. Add the cilantro and give it a toss until well stirred with the tomato mixture.
13. Make sure to be gentle since the beans can disintegrate. Serve hot.
14. This is not dry nor like a gravy.
15. It`s somewhere in the middle and I personally find that it does well with chapathi/roti.

Courtesy: http://chefinyou.com/