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Bring water to a boil in a large saucepan; add beans. Cook 6 minutes or until crisp-tender. Drain; keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Add onions, saute 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.
Note- Beans may be cut into small pieces, if desired.
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