Thought you all might enjoy my latest bean recipe!
Let me know what you think, thanks!
I know I’m not the only one with dreaded memories of the monthly “Sloppy Joe Day” from my middle school cafeteria
. The “meat” slop on a stale bun was always a little sketchy, but the concept is sound; a sweet and tomato-ey meat sauce on a burger bun. Try this recipe with a package of Hurst’s HamBeen’s® 15 Bean Soup and you will have no problem forgetting that plastic tray tragedy.
*Note: This recipe uses ground beef, but it would also taste great as a vegetarian dish if you choose to leave out the meat.
What you need:
1- Package Hurst’s® HamBeen’s® 15 Bean Soup® (Beef Flavored)
1- Cup Diced Onion
1- Cup Diced Green Pepper
1- Cup Tomato Ketchup
1/2- Cup Yellow Mustard
1- Tablespoons Apple Cider Vinegar
2- Teaspoons Chili Powder
1- Tablespoon Brown Sugar
3- Cloves Chopped Garlic
1. Place the dry beans in a colander or sieve and rinse with cold water. Check for any small stones or debris that may be present and discard. Cover the beans with at least 2″ of water and soak overnight or at least 8 hours. (This will speed cooking time up considerably)
2. Place the soaked beans in a large soup pot with 6 cups of water. Bring to a rolling boil, then reduce the heat and simmer (covered) for 30-45 minutes, or until the beans are tender. Remove the lid and continue to simmer.
3. While the beans are cooking, brown the ground beef in a large saute pan and add to the bean mixture when done. Using the leftover grease from the meat, cook the onion, green pepper, and garlic for 10-12 minutes over medium-high heat. When the onions become translucent, add mixture to the pot.
4. Stir to combine. When beans are completely tender, add in remaining ingredients.
5. The final step is to add Hurst’s beef flavoring and simmer for at least 10 minutes before serving.
6. Serve nice and sloppy on a hamburger bun with your choice of sides. Enjoy!