Clams with White Beans and Tomatoes

Ingredients

• 16 ounce navy beans rinsed drained canned
• 14.5 ounce canned tomatoes diced with garlic and onion canned
• 1 teaspoon basil dried
• 3  garlic cloves minced
• 0.3 teaspoon hot sauce 
• 1 pound littleneck clams 
• 2 teaspoons olive oil 
• 1 teaspoon oregano dried
• 0.3 cup mirin sweet

Equipment

• bowl
• frying pan

Directions

1. Heat oil in a large skillet over mediumhigh heat.
2. Add garlic; saut 1 minute.
3. Add tomatoes and next 4 ingredients; bring to a boil.
4. Stir in clams and beans; cover, reduce heat, and simmer 10 minutes or until clams open. Discard any unopened shells. Divide clams evenly between 4 bowls; top each evenly with tomatoes, beans, and liquid.