Monday, December 23, 2019

Vegetarian Pinto Bean Sloppy Joes

This Vegetarian Pinto Bean Sloppy Joe recipe hits all of the buttons for a hearty satisfying cold weather comfort dish for both vegetarians and meat eaters.  The flavor profile is spot on and it has the same luscious consistency as the original beef version.  It's the perfect dish for these cold winter months.

I won't lie, there is a lot of chopping of vegetables involved.  But once you get into the dicing groove it goes pretty quickly, and once the carrots and onions are in the skillet you can start working on the garlic and red peppers, and so on, so much of the work is done during the cooking process.  And the end result is well worth the effort.
Home Cookin v9.76 Chapter: Beans and Vegetables
2 tablespoons grapeseed oil
2 medium carrots, diced
1 large white onion, chopped
4 cloves garlic, minced
1 large red bell pepper, diced
4 cups very thinly sliced green cabbage
1 Tbsp chili powder
1/4 tsp cinnamon
1/2 tsp allspice
1 tsp paprika
1 Tbsp Dijon mustard
1 Tbsp date or brown sugar
1 tsp salt
2 Tbsp apple cider vinegar
2 cups cooked drained pinto beans
12 oz passata or tomato sauce
3/4 cup water
2 Tbsp tomato paste
1 medium zucchini, chopped
1 cup corn, fresh or frozen (thawed)

Heat the oil in a large skillet over medium-high heat. Add carrots and onion; cook, stirring occasionally, for about 5 minuts. Add the garlic and red pepper and cook for another 3 minutes. Add the spices and cook until fragrant, about a minute. Add the cabbage and cook for another minute or two until the spices are evenly distributed.

Add tomato paste and cook for a minute, then add the water, apple cider vinegar and passata. Bring to a boil and let simmer for 15 minutes.

Add zucchini and bring back to a simmer then cook for 5 minutes. Add corn and beans and cook until heated through.

adapted from this Eating Well Magazine s.htmlrecipe found at Eating Well Magazine

exported from Home Cookin v.9.76 (

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