1. In a large saucepan, heat oil over medium heat.
  2. Add onion and saute, stirring, until lightly browned.
  3. Add peppers and cook, stirring occasionally, until tender.
  4. Set aside ¼ cup of broth.
  5. Stir beans and remaining of broth into onion mixture.
  6. Heat to boiling.
  7. In a small bowl, stir together reserved broth and cornstarch.
  8. Stir into boiling mixture and cook, stirring, until sauce is thickened and clear.
  9. Add salt and pepper to taste.
  10. Serve immediately.
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