For the bean and tomato stew, finely chop onions, finely chop garlic. Drain beans in a colander, rinse radish sprouts.
Sauté onions in olive oil until translucent and add strained tomatoes. Add garlic, Italian herbs, chili and salt and simmer for 10 minutes.
Add the beans to the tomato sauce and bring to the boil again. Season to taste and serve sprinkled with the sprouts.