Pinto Bean Sloppy Joes

Try this vegetarian version of a childhood favorite. It’s tasty and filling — keeping you full long after dinnertime to help you avoid late-night snacking. Serve with bright radishes and briny pickles to add some crunch.

under 8 hour 40 mins
dinner lunch

Ingredients for servings

    Pinto Bean Sloppy Joes

  • 0.5 cup pinto beans dried

  • 1 tablespoon coconut oil

  • 0.5 cup onion

  • 2 cloves garlic

  • cremini mushrooms

  • 2 carrot

  • tomato paste

  • 0.25 teaspoon cayenne

  • 1 teaspoon paprika

  • teaspoon oregano dried

  • 1 teaspoon Liquid Smoke

  • 2 tablespoon Worcestershire sauce

  • 6 hamburger rolls

Directions

  • In a large bowl, soak pinto beans in 2 cups of water overnight. Drain, rinse and add to a large pot with 3 cups of water and a pinch of salt. Bring to a boil, simmer for 10 minutes and drain the water.

  • In a second large pot, heat coconut oil over medium heat. Meanwhile, using a food processor, blend onion and garlic until minced. Add to coconut oil and cook over medium heat until fragrant, 5–7 minutes.

  • In the food processor, finely chop mushrooms and carrots. Add, along with pinto beans and tomato paste, to the pot with onion and garlic. Toss to mix everything together.

  • Add cayenne pepper, paprika, oregano, liquid smoke and Worcestershire sauce. Stir together. Cook for 10–12 minutes, stirring periodically until everything is hot.

  • Toast hamburger buns if desired. Serve warm.

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