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.

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Name: Vegetarian Pinto Bean Sloppy Joes
Prep time: 30 min
Cook time: 5 h 30 min
Total time: 6 h
Yield: 10
Cuisine: Vegetarian
Ingredients: 2 tablespoons Extra virgin olive oil; 2 Carrots sliced; 1 White Onion sliced; 4 Garlic cloves minced; 3 tablespoons Chili powder; 2 tablespoons Balsamic Vinegar; 1 cup Pinto beans Dry; 1 Large Red Bell Pepper diced; 8 ounces tomato sauce no salt added; 1/2 cup water; 2 tablespoons Reduced-sodium soy sauce; 2 tablespoons tomato paste; 4 cups Green cabbage thinly sliced; 1 Medium zuccini; 1 cup corn fresh or frozen (thawed); 3 tablespoons Honey Mustard; 1 tablespoon Brown sugar; 1 teaspoon Salt; 10 Whole wheat hamburger buns

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INGREDIENTS

2 tablespoons Extra virgin olive oil
2 Carrots ; sliced
1 White Onion ; sliced
4 Garlic cloves ; minced
3 tablespoons Chili powder
2 tablespoons Balsamic Vinegar
1 cup Pinto beans ; Dry
1 Large Red Bell Pepper ; diced
8 ounces tomato sauce ; no salt added
1/2 cup water
2 tablespoons Reduced-sodium soy sauce
2 tablespoons tomato paste
4 cups Green cabbage ; thinly sliced
1 Medium zuccini
1 cup corn ; fresh or frozen (thawed)
3 tablespoons Honey Mustard
1 tablespoon Brown sugar
1 teaspoon Salt
10 Whole wheat hamburger buns

INSTRUCTIONS

1. Heat oil in a large skillet over medium-high heat. Add carrots and onion; cook, stirring occasionally, until starting to brown, about 8 minutes.

2. Stir in garlic and chili powder; cook, stirring, until fragrant, about 15 seconds. Remove from heat.

3. Stir in vinegar and scrape up any browned bits.

4. Coat a 6-quart slow cooker with cooking spray.

5. Drain and rinse the soaked beans; transfer to the slow cooker.

6. Stir in bell pepper, tomato sauce, water, soy sauce (or tamari) and tomato paste to combine.

7. 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.

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

9. Serve the mixture on buns.

Tips

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.

NOTES

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Vegetarian Pinto Bean Sloppy Joes

2 tablespoons Extra virgin olive oil
2 Carrots sliced
1 White Onion sliced
4 Garlic cloves minced
3 tablespoons Chili powder
2 tablespoons Balsamic Vinegar
1 cup Pinto beans Dry
1 Large Red Bell Pepper diced
8 ounces tomato sauce no salt added
1/2 cup water
2 tablespoons Reduced-sodium soy sauce
2 tablespoons tomato paste
4 cups Green cabbage thinly sliced
1 Medium zuccini
1 cup corn fresh or frozen (thawed)
3 tablespoons Honey Mustard
1 tablespoon Brown sugar
1 teaspoon Salt
10 Whole wheat hamburger buns

1. Heat oil in a large skillet over medium-high heat. Add carrots and onion; cook, stirring occasionally, until starting to brown, about 8 minutes. 
2. Stir in garlic and chili powder; cook, stirring, until fragrant, about 15 seconds. Remove from heat.
3. Stir in vinegar and scrape up any browned bits.
4. Coat a 6-quart slow cooker with cooking spray. 
5. Drain and rinse the soaked beans; transfer to the slow cooker. 
6. Stir in bell pepper, tomato sauce, water, soy sauce (or tamari) and tomato paste to combine. 
7. 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.
8. Stir in cabbage, zucchini, corn, honey mustard, brown sugar and salt; cook on High for 30 minutes.
9. Serve the mixture on buns.

Tips
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.

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Nutrition

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Serving Size: 1 Serving (228g)
Recipe Makes: 10 Servings

Calories: 304
Calories from Fat: 56 (18%)

Amt Per Serving		% DV

	Total Fat 6.2g	8 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 2g
Cholesterol 2.5mg		1 %
Sodium 616.4mg		21 %
Potassium 526.1mg		14 %
Total Carbohydrate 53g		16 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 46.5g
Protein 11.2g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 304

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