2 ribs celery, diced
2 onions, chopped
1 green bell pepper, diced
1 large carrot, grated
2 Tablespoons olive oil
6 cups cooked black beans
1 (8oz.) Can tomato sauce
1 cup ketchup (we use Muir Glen brand)
½ teaspoon prepared mustard
1 teaspoon salt
1 Tablespoon Worcestershire sauce (from the health food store;)
1 cup corn
Sesame Ezekiel or whole wheat buns
2 onions, chopped
1 green bell pepper, diced
1 large carrot, grated
2 Tablespoons olive oil
6 cups cooked black beans
1 (8oz.) Can tomato sauce
1 cup ketchup (we use Muir Glen brand)
½ teaspoon prepared mustard
1 teaspoon salt
1 Tablespoon Worcestershire sauce (from the health food store;)
1 cup corn
Sesame Ezekiel or whole wheat buns
Soak about 4 to 6 cups dry black beans depending if you want left overs in crock pot overnight. In the morning drain and cover again with water cook in crock pot on high till very tender about six hours. Drain beans. In very large sauce pan, saute vegetables in oil until tender. Add beans and rest of ingredients. Mix will until heated through. Serve on buns. We like to spread a little coconut oil and lightly toast the buns.
My husband HATES #$% sloppy joes, and so I was prepared for this meal to be a real flop....when he told me they were the BEST sloppy joes he ever had, I had to do a double take. I think he said it was because they didn't taste vinegary. We used swiss chard for the celery which when it is in season, I think trumps celery every time. Great recipe!
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