Top | late winter
revolutionary sloppy joes
(recipe, Sarah Gilbert)
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.
- 2 cups dried red beans (mine are Shepherd's grain, smaller than kidney beans and sweeter)
- 2 cloves garlic
- 1 tsp. salt
- a pinch of cumin seeds
- 2 large cloves (the whole spice)
- 2 Tbsp. olive oil, bacon grease, coconut oil or a combination
- 1 lb. good ground beef (or buffalo -- a little more won't hurt)
- 2 carrots, peeled and diced (about ½" or so)
- 1 yellow onion, chopped about the same size
- a handful of cremini mushrooms, chopped
- 1 16.0 oz. jar of canned tomatoes
- 3 Tbsp. molasses
- 2 Tbsp. cider vinegar
- 2 tsp. worchestershire sauce
- 2 tsp. prepared dijon mustard
- 2 Tbsp. maple syrup
- First, cook the beans: heat water until boiling in a kettle.
- Put beans in a lidded crock (pottery, enamel or cast iron) with garlic (peeled), salt, cumin and cloves.
- Add boiling water, cover, and put in a 250 degree oven for 3-4 hours, until beans are just tender. Remove and set aside.
- Next, start the joes: