1Cook beans as directed on boxes, reserving almonds; drain.
2Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender.
3Stir in tomatoes, oregano and pepper flakes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until thickened and most of liquid has evaporated.
4Spoon drained beans onto serving platter; top with tomato mixture. Sprinkle with cheese and reserved almonds.