Barbecued Bean Salad

Name: Barbecued Bean Salad
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 20
Cuisine: Global
Ingredients: 3 Tbsps brown sugar; 1 Tbsp chili powder; 59 milliliters cider vinegar; 5 teaspoons Dijon mustard; 454 grams package dried pinto beans, rinsed; 1 medium green pepper, diced; 1 teaspoon ground cumin; 59 milliliters ketchup; 59 milliliters olive oil; 1 medium onion, chopped; 0 teaspoons pepper; 1 medium sweet red pepper, diced; 1 teaspoon salt; 425 grams can whole kernel corn, drained; 1 Tbsp Worcestershire sauce

Barbecued Bean Salad is a gluten free and dairy free side dish. This recipe makes 20 servings with 138 calories, 6g of protein, and 3g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have onion, pinto beans, kernel corn, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 10 minutes.

Instructions

In a large kettle, cover beans with water; bring to a boil. Boil for 2 minutes.

Ingredients you will need

Beans

Water

Remove from the heat and let stand 1 hour.

Drain and rinse beans; return to the kettle. Cover with water again and bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.

Ingredients you will need

Beans

Water

Drain and rinse beans; place in a large bowl and cool to room temperature.

Ingredients you will need

Beans

Equipment you will use

Bowl