Bring chicken broth to a boil in a large saucepan; add garlic and beans. Steam cook 6 minutes or until crisp-tender. Reserve broth after draining. Keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add onions; sauté‚ 8 minutes or until browned. Add broth; cook 3 minutes, stirring occasionally. Stir in vinegar and remaining ingredients. Stir in beans; cover and cook 2 minutes. (serving size: 1/2 cup)