Tuesday, April 17, 2012
In the Kitchen: Black Bean Sloppy Joes (or not)
I found this recipe (slightly modified by me) in Parenting magazine recently, tore it out, and stashed it away until last night. The nightly breaking point was near and I didn't have a thing ready for dinner. Within ten minutes our meal was simmering on the stove and I returned to our front patio with four glasses of wine in hand to enjoy with the neighbors as the kids danced through a cloud of bubbles (thank you, new bubble machine). Mom victory.
BLACK BEAN SLOPPY JOES
2 t olive oil
2-3 minced garlic cloves
1/2 medium onion, chopped
2 cans black beans, drained
1 15oz. jar chunky salsa
1 T brown sugar
1 T Worcestershire sauce or barbecue sauce
1 t Dijon mustard
1/2 t cumin
cheddar cheese (sliced or shredded, whatever you prefer)
Saute garlic and onion in olive oil over medium heat. Add black beans, salsa, brown sugar, Worcestire/barbecue sauce, mustard, and cumin. Simmer for 10 minutes. Spoon onto bun and top with cheddar cheese.
I actually had some leftovers today for lunch and put the black bean mixture on top of brown rice, which I liked better. Tomorrow I'll finish the last of the leftovers on rice again, but plan to add a squirt of lime and a little cilantro. Corn would be an easy stir in too or a simple side dish to round out the meal. Or forget the buns and rice altogether and serve as a dip with tortilla chips (my newest favorites are the Tostitos Artisan flavors)!
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