Vegetarian Pinto Bean Sloppy Joes

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This vegetarian Sloppy Joe recipe uses pinto beans and a heap of veggies tossed in a sweet, tangy sauce for the filling of a tad messy kid-friendly sandwich you can make in your slow cooker.

Carolyn Malcoun
Source: EatingWell Magazine, May/June 2014

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Recipe Summary

total:
5 hrs 30 mins
Servings:
10

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Heat oil in a large skillet over medium-high heat. Add carrots and onion; cook, stirring occasionally, until starting to brown, about 8 minutes. Stir in garlic and chili powder; cook, stirring, until fragrant, about 15 seconds. Remove from heat; stir in vinegar and scrape up any browned bits.

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  • Coat a 6-quart slow cooker with cooking spray. Drain and rinse the soaked beans; transfer to the slow cooker. Stir in bell pepper, tomato sauce, water, soy sauce (or tamari) and tomato paste to combine. Spread the carrot-onion mixture over the bean mixture, but don't stir the two together. (The layer on top helps keep the beans submerged during cooking so they don't dry out.) Cover and cook on High for 5 hours or Low for 9 hours.

  • Stir in cabbage, zucchini, corn, honey mustard, brown sugar and salt; cook on High for 30 minutes.

  • Serve the mixture on buns.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days; reheat before serving.

Equipment: 6-quart slow cooker

Before using beans in a slow-cooker recipe, soak them to ensure even cooking. Start by sorting beans to remove any pebbles; rinse well with cold water. To soak overnight: Place beans in a large bowl, cover with 3 inches of cold water and soak at room temperature for 8 to 24 hours. To “quick soak”: Place beans in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition Facts

Serving Size:
About 2/3 cup & 1 bun
Per Serving:
281 calories; protein 10.8g; carbohydrates 50.2g; dietary fiber 11g; sugars 12.6g; fat 6.3g; saturated fat 1g; cholesterol 0.1mg; vitamin a iu 3550.1IU; vitamin c 43.8mg; folate 133.9mcg; calcium 112mg; iron 3.4mg; magnesium 90mg; potassium 764.8mg; sodium 720.8mg; thiamin 0.3mg; added sugar 6g.
Exchanges:

2 1/2 starch, 1 1/2 vegetable, 1/2 lean meat, 1/2 fat
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