Pinto Bean Sloppy Joe Sandwiches

 
1 cup onion, diced
1/2 cup green pepper, destemmed, deseeded, and diced
2 T. jalapeno pepper, destemmed, deseeded, and diced
1 T. olive oil
1 T. garlic, minced
1 - 15 oz. can pinto beans, rinsed, and drained
1 - 6 oz. can tomato paste
1/2 cup water
1/3 cup wheat germ
4 t. blackstrap molasses
1 T. chili powder
1 T. paprika
1 T. dried basil
1 t. dried oregano
1/2 t. salt
1/4 t. freshly ground black pepper
hot pepper sauce or Tabasco sauce, to taste
6 hamburger buns or large rolls, split (or slices of whole grain bread)
 

In a large non-stick skillet, saute the onion, green, and jalapeno peppers in the olive oil, for 5 minutes to soften. Add the garlic and saute for an additional 1 minute. Add remaining ingredients, season the mixture with hot pepper sauce, to taste, and simmer an additional 5 minutes. Using a fork or the back of a spoon, coarsely mash the simmering mixture, and then simmer an additional 5 minutes. Serve the mixture on hamburger buns or large rolls, or on slices of whole grain bread. The pinto bean sloppy joe mixture can also be used as a sauce on pasta, grains, or vegetables.

Yield: 6 sandwiches

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett