Ingredients
3
tablespoons water or fat-free chicken broth
1
medium onion, chopped (1/2 cup)
2
cans (15 to 16 ounces each) pork and beans
1/4
cup chili sauce
1
teaspoon yellow mustard
Preparation
In 10-inch skillet, heat water to boiling over medium-high heat; stir in onion. Cook 3 to 4 minutes, stirring frequently, until tender.
Stir in all remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until liquid is absorbed.
