2
Capacity-Building Projects
Beanie Joes
YIELD: About 14 x 120 g portions of meat mixture
| 850 g | black bean and beef blend |
| 17 g | garlic, minced |
| 170 g | white onion, small dice |
| 102 g | green bell pepper, small dice |
| 42 g | tomato paste |
| 170 g | water |
| 255 g | ketchup |
| 28 g | brown sugar |
| 17 g | Worcestershire sauce |
| 20 g | hot Dijon mustard |
| 42 g | canola oil |
| 8 g | kosher salt |
| 4 g | black pepper, ground |
| 2 g | red pepper flakes |
| 14 | hamburger buns, toasted |
- Heat a large non-stick pan over medium-high heat. Add oil to the pan. Once hot, add the beef blend. Cook for about 2 minutes.
- Add the onions and peppers and cook for another 2-3 minutes until the veggies are just barely soft. Add the garlic and cook for another 2 minutes. Once the meat is fully cooked, add the tomato paste and stir to combine. Cook altogether for about 1-2 minutes.
- In a separate bowl, whisk together all remaining ingredients and add to the meat mixture. Bring to a low simmer for 10-15 minutes until the mixture is thickened and has reached Sloppy Joe consistency.
- Portion one heaping half-cup or 120 g onto the bottom half of a toasted bun. Garnish with your favourite pickle and top with the other half of the toasted bun.
LINKS
Copyright 2023, Red River College Polytechnic • Privacy