BBQ Potato Salad

1 hour
25 minutes Cook Time

30 Servings

Ingredients

9 slices Bacon, uncooked, cut small
3 C Onion, chopped
3 C Red bell pepper, chopped
3 C Yellow bell pepper, chopped
6 cloves Garlic, chopped
#10 can pinto beans (1/2 drained, 1/2 with liquid)
12 scallions, sliced, green and white parts (about 1.5 bunches)
3 C Naturally Balanced Barbecue Sauce
1/2 C coarse grain mustard
¾ C brown sugar
1 ½ tsp salt
1 tsp Freshly ground black pepper

Instructions

Step 1

Preheat oven to 350°F.

In a large skillet over medium-high heat, cook bacon for 3–4 minutes until it begins to crisp and fat renders.

Step 2

Add onions, garlic, red and yellow peppers. Cook ~4 minutes until onions start to brown. Season with salt and pepper.

Step 3

Stir in coarse mustard, brown sugar, and BBQ sauce. Mix until sugar dissolves.

In a large oven-safe casserole dish (at least 6 quarts), combine beans with the bacon/vegetable/BBQ mixture. Stir well.

Step 4

Bake uncovered 30–45 minutes, until hot and bubbly.

Remove from oven, let cool slightly, and serve.