Pinto Bean Sloppy Joeys

[Guest guest]

* Exported from MasterCook *

 

Pinto Bean Sloppy Joeys

 

Recipe By :Vegetarian Express by Nava Atlas & Lillian Kayte, page 124

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Sandwiches Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 medium onion -- finely chopped

1/2 medium green bell pepper -- finely diced

16 ounces pinto or black beans -- drained and rinsed

1/4 cup wheat germ

1 cup thick tomato sauce or pureed tomatoes

1 tablespoon soy sauce

1 teaspoon honey or brown rice syrup

1 teaspoon chili powder

1 teaspoon paprika

1/2 teaspoon dried basil

6 whole-grain rolls

 

1. Heat the oil in a large, heavy saucepan. Add the onion and bell pepper

and sauté for 3 to 4 minutes.

 

2. Add the remaining ingredients except the rolls and bring to a gentle

simmer. With a potato masher, mash the beans until coarsely and evenly

mashed. Simmer over medium-low heat, loosely covered, for 5 to 7 minutes,

stirring occasionally. Serve at once on whole-grain rolls.

 

The following analysis is based on 1 sloppy Joe sandwich, including a roll:

Calories: 263 Total fat: 4 g Protein: 10 g

Carbohydrate: 46 g Cholesterol: 0 g Sodium: 427 mg

[Guest guest]

been a busy day but here are a few >

 

this one takes a little time...but is pretty easy

 

 

SOUTHWESTERN SPICED GARBANZOS

 

2 TB vegetable oil

2 onions, chopped

cloves garlic, minced

3 C cooked garbanzo beans

1 14-ounce can stewed

tomatoes, chopped (reserve

the liquid)

1/2 tsp basil

2 tsp New Mexican red chile

powder

1/2 tsp oregano

1 TB cilantro, minced

1/2 tsp dried cumin

 

 

Heat the oil in a large, deep pan. Saute the onions in the pan over

low heat until they are very

tender. Add the garlic, stirring the mixture until the onions turn

golden. Add the garbanzos,

tomatoes (and their liquid), basil, red chile, oregano, cilantro,

and dried cumin. Cover and simmer

over low heat for 25 minutes until thick.

 

Serve as is, or over freshly cooked rice.