Recipe Pinto Bean Sloppy Joe

[Pat]

2 tablespoons extra virgin oilive oil
2 med carrots, sliced
1 large white onion sliced,
4 cloves garlic, miced,
3 tablespoons chili powder,
2 tablespoons balsamic vinegar
1 cup dry pinto beans, soaked
1 large bell pepper, diced
1 8oz can no salt tomato sauce
1/2 cup water,
2 tablespoons reduced sodium soy sauce
2 tablespoons tomato paste,
4 cups thinly slice green cabbage,
1 zucchi, chopped
1 cup corn,
3 tablespoons honey mustard
1 tablespoon brown sugar
1 tspoon salt

Heat oil in large skillet over medium-high heat.
Add carrots , onion and stir until brown, add in chilli powder
Spray slow cooker with cooking spray, add drained soaked beans into slow cooker
Stir in bell pepper, tomato paste.
Spread carrot-onion mixture over top of beans do not stir into the beans.
Cover and cook 5 hours or low for 9 hours
Stir in Cabbage, succhni,corn and honey
Cook on high for 30 minutes
Serve the mixture on buns.

It takes 5-9 hours for beans to cook fully in a slow cooker, spread a layer of sauted or diced onions on top of beans to help keep the beans moist.

 

[JoanMcWench]

Nice. I love it! Great vegan option for something normally meat loaded. Is the taste something akin to a more savoury baked bean or does the honey mustard/brown sugar bring it close to that taste? Maybe tofu could change up the texture & add to the protein?

 

[GadgetGuy]

First time hearing of this. I think I'll try it someday!