Thursday, April 14, 2011


Servings: 6-8

½ cup water or vegetable broth
1 onion, chopped
1 bell pepper, chopped
1 teaspoon minced fresh garlic
1 ½ teaspoons dry mustard
1 ½ teaspoons chili powder
½ teaspoon ground cumin
3 15 ounce cans pinto, pink or red beans, drained and rinsed
1 8 ounce can tomato sauce
1 ½ tablespoons molasses
½ tablespoon cider vinegar
Dash or two Tabasco sauce

Place the water or broth in a large pot with the onion, bell pepper and garlic. Cook over medium heat, stirring frequently, until vegetable are soft and liquid is almost gone. Stir in the mustard, chili powder and cumin. Mix well. Add remaining ingredients, stir well to mix, and cook over low heat about 15 minutes.

Hint: Use all one kind of bean, or try it with one can of each.

For those of you that aren’t quite ready for a bean “sloppy joe” or would like a bit more variety, try this recipe for Soy Sloppy Joes. This is also usually a favorite with those folks you’d like to convert to healthier eating. These freeze and reheat very well.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.