Meatless meal: Unsloppy Joes
September 5, 2007 by Heather
Heather says:
This little number is easy on both the wallet and your waistline; it is also surprisingly filling. I served it on onion rolls, but hamburger buns will do.
- ~ 1 TBSP olive oil
- 1 small onion - chopped
- 1 medium bell pepper - chopped
- 2 ribs celery - chopped
- 2 carrots peeled and grated
- 1 clove garlic minced
- 1 can (14.5 oz) diced tomatoes
- 1 can kidney beans drained and rinsed
- 1 TBSP tomato paste
- 1 TBSP cider vinegar (red wine or white will do, too)
- 1 1/2 TBSP chili powder
- optional 1 tsp corn starch to thicken
- ground pepper and salt to taste
Heat the olive oil over medium heat in a large skillet, add the onion, celery, bell pepper, carrot, and garlic. Cook, stirring freqently until tender. Add the tomatoes, tomato paste, cider vinegar, kidney beans, and chili powder. Bring to a simmer, if desired sprinkle in the corn starch, stirring thoroughly. Simmer for five minutes and serve.
Could one maybe mash the beans a bit? Something about the look of those whole beans bothers me.
I am totally going to make this. It looks great.
Rachel, I bet mashing half of them would work really well.
Thanks, this looks yummy. I am going to try it next week!
Rachel you absolutely could mash the beans, the end result will be much thicker so skip the cornstarch.
this looks like crap
Dear Mindy Scheel -
Please take your cheap shots elsewhere.
Dear Heather -
I like your recipe and I also like the suggestion to mash the beans a bit. I’ve rarely met a bean spread/filling that didn’t work great!
Thanks -
Margaret
bite me