Easy Espresso Beans

1 1/2 tablespoons olive oil
1 large onion, diced
2 (15.5-oz) cans pinto beans, drained and rinsed
2 (15.5-oz) cans navy beans, drained and rinsed
1/4 cup Dijon mustard
1/4 cup dark, unsulphured molasses
1/4 cup dark brown sugar, packed
1/2 cup ketchup
3/4 cup strong, freshly brewed espresso coffee
Salt to taste

In a large lidded pot, heat the olive oil. Add onion and sauté for several minutes. Add the beans, mustard, molasses, sugar, and ketchup, stirring well.

Bring to a boil, reduce heat, and simmer, covered, for 30 minutes. Remove cover, add the coffee, and cook for another 20 minutes. Serve hot.

Serves 8

TD&N Nutrient Analysis: Calories: 328; Total Fat: 4 g; Saturated Fat: 1 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 1,176 mg; Carbohydrates: 61 g; Fiber: 11 g; Protein: 14 g