INGREDIENTS
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2 15-ounce cans pinto beans (with liquid)
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2 tablespoons water
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2 teaspoons cornstarch
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1/2 cup ketchup
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1/3 cup white vinegar
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1/4 cup brown sugar
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2 tablespoons diced onion
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1 teaspoon prepared mustard
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1/2 teaspoon chili powder
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1/4 teaspoon salt
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1/4 teaspoon coarse ground black pepper
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1/2 cup shredded pork (from last week's recipe)