Sloppy Veg-Head Joe (Rachael Ray) |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 tablespoon canola or vegetable oil |
2 jalapeno peppers, seeded and finely chopped |
1 red, green, or yellow bell pepper, seeded and chopped |
1 red onion, chopped |
2 large garlic cloves, chopped |
1 (21-ounce) can black beans,drained and rinsed |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
salt and pepper |
1 (15-ounce) can diced fireroasted or chunky-style crushed tomatoes |
1 rounded tablespoon brown sugar |
1 tablespoon worcestershire sauce (see note) or vinegar, any kind |
1 lime |
4 crusty rolls, split and lightly toasted |
2 large dill pickles, chopped |
a handful of fresh cilantro leaves, chopped |
Directions:
1. Over the last several years I've probably typed up and taught dozens of takes on the American classic, good ole sloppy Joes. I am stupefied that it took me this long to come up with a meat-free buddy. Here ya go, meet Sloppy Veg-head Joe.
2. Heat the oil in a skillet over medium-high heat. To the hot oil, add the jalapenos, bell peppers, onions, and garlic and cook until tender, 7 to 8 minutes. Fold in the black beans, cumin, and coriander and season to taste with salt and pepper. Stir in the tomatoes, brown sugar, and Worcestershire or vinegar and simmer the mixture for a few minutes to combine the flavors. Squeeze the lime juice into the pan and stir. Serve the joe mixture on buns with chopped pickles and cilantro to top and a couple of chips or a green salad alongside.
3. Note Worcestershire sauce contains everything but the kitchen sink, including anchovies. I love it, but if you follow a strict vegetarian diet you might prefer to substitute vinegar.
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