1 TB olive oil
1/2 red or yellow onion, diced
2 Tofurky Italian sausages, sliced
2 tsp mustard powder (optional)
2 cans pinto beans, drained and rinsed
2/3 cup tangy barbecue sauce
1/2 cup water
2 tsp rice vinegar
2 TB sorghum molasses
Dice the onions and slice the sausage. Heat the olive oil in a large heavy-bottomed pot and add the onions and sausage. Saute for 5-10 minutes, or until the onions are juicy and translucent and the sausages have started to brown. Add the garlic and mustard powder and stir for another 2-3 minutes. Add the pinto beans, bbq sauce, water, vinegar and molasses. Partially cover and simmer for 20 minutes. Serve w/ a green vegetable.
