Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook until tender, stirring occasionally.Stir the picante sauce, molasses, mustard, pork and beans and black beans in the saucepan and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mixture is hot, stirring occasionally.
1 tablespoon vegetable oil1 medium onion, chopped (about 1/2 cup)1 cup Pace® Picante Sauce0.25 cup molasses1 tablespoon spicy brown mustard1 can (14.8 ounces) Campbell's® Pork & Beans1 can (about 15 ounces) no salt added black beans, rinsed and drained
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