• 2 tsp. olive oil
• 3/4 onion, chopped
• 2 tsp. chili powder
• 3/4 tsp. dry mustard
• 13 ounces canned stewed tomatoes, with juice
• 13 ounces canned white beans, drained, 1/3 cup mashed
• 1-3/4 Tbs. molasses
• 1-3/4 cups water

Heat oil in a heavy saucepan over medium high heat. Saut� onions about 3 minutes, stirring until softened.

Stir in chili powder and mustard and cook another minute.

Add tomatoes and their juice. Stir in remaining ingredients and bring to a boil over high heat. Reduce heat to medium and simmer 8 minutes, uncovered.

Break up tomatoes with the back of a spoon. Season with salt and pepper to taste.

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