Sloppy Joes with Kidney Beans

Sloppy Joes

 

OK. I know I said that I wouldn't be posting any more blogs with beef, but I saw a Sloppy Joe recipe in my latest Food Network Magazine and it looked too good to pass up. It was actually originally a lentil and beef Sloppy Joe, which was supposed to have way less beef and way more lentil, but apparently the Safeway workers near my work don't know what lentils are. After asking two people where I could find dried lentils, and having both of them not know what lentils were, I left Safeway with kidney beans instead.

This recipe was really fast, and really yummy. I really wasn't feeling very well and didn't have time to cook a big extravagant meal, so this was the perfect solution.

And the whole time I was serving them, all I could think about was the crazy lady from Billy Madison saying, "Have sooooooome mooooooore slooooppy joes!! I know you how you kids like em extraaaaaaaa slooooppppy!!"

Ingredients:

2 tablespoons vegetable oil
1/2 small onion, finely chopped
1 small carrot, finely chopped
1 red bell pepper, finely chopped
1/2 cup ketchup
3 cloves garlic, finely chopped
1 can kidney beans, rinsed and drained
1/4 teaspoon dried oregano
Kosher salt and freshly ground pepper
12 ounces ground beef
1 tablespoon Worcestershire sauce
6 (or however many) whole-wheat hamburger buns, toasted
6 (or however many) slices cheddar cheese

Directions:

1. Heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper and 2 tablespoons ketchup and cook, stirring occasionally, until the vegetables are slightly soft, about 5 minutes

2. Add the garlic and cook, stirring, 30 seconds. Add the kidney beans, oregano and 4 cups water; bring to a boil and cook 5 minutes, then reduce the heat to medium low and simmer for 10 minutes. Season with salt and pepper

3. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until it begins to brown, about 2 minutes. Add the Worcestershire sauce and the remaining 6 tablespoons ketchup and cook, stirring, until combined

4. Add the kidney mixture and 1 cup water and cook, stirring occasionally, until the beans are soft, the liquid has reduced, and the mixture thickens, about 15 minutes. Season with salt and pepper

5. Fill the buns with the cheese and lentil mixture