Bean & Salsa Stew

2 (15-ounce) cans red or pinto beans, drained
1 (28-ounce) can Italian-style plum tomatoes
1 (12-ounce) jar green salsa
2 bay leaves
1 medium red onion, thinly sliced
2 teaspoons finely chopped fresh garlic
2 teaspoons finely chopped seeded jalapeno pepper
1/2 teaspoon coarsely ground pepper

In 3-quart saucepan stir together all ingredients. Cook over medium-high heat, stirring occasionally, until heated through (20 to 25 minutes).