Top | late winter

revolutionary sloppy joes

(recipe, Sarah Gilbert)

Introduction

When Jamie Oliver started his Food Revolution, I reserved a bit of skepticism. A reality show which seemed to focus on shots of obese teens crying? But I liked his approach, so I dove in to watch the show one day. And was hooked. By the fifth episode, I was hungry, hungry, HUNGRY. The sloppy joes he made at the high school by accident -- throwing in mushrooms with abandon -- had me licking my lips. I tried it at home, starting with his recipe and going way off track, but coming into one of the best simple meals I've ever made.

Ingredients

1. 2 cups dried red beans (mine are Shepherd's grain, smaller than kidney beans and sweeter)
2. 2 cloves garlic
3. 1 tsp. salt
4. a pinch of cumin seeds
5. 2 large cloves (the whole spice)
6. water
7. *
8. 2 Tbsp. olive oil, bacon grease, coconut oil or a combination
9. 1 lb. good ground beef (or buffalo -- a little more won't hurt)
10. 2 carrots, peeled and diced (about ½" or so)
11. 1 yellow onion, chopped about the same size
12. a handful of cremini mushrooms, chopped
13. 1 16.0 oz. jar of canned tomatoes
14. *
15. 3 Tbsp. molasses
16. 2 Tbsp. cider vinegar
17. 2 tsp. worchestershire sauce
18. 2 tsp. prepared dijon mustard
19. 2 Tbsp. maple syrup

Steps

1. First, cook the beans: heat water until boiling in a kettle.
2. Put beans in a lidded crock (pottery, enamel or cast iron) with garlic (peeled), salt, cumin and cloves.
3. Add boiling water, cover, and put in a 250 degree oven for 3-4 hours, until beans are just tender. Remove and set aside.
4. Next, start the joes: