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revolutionary sloppy joes

From the recipe box late winter by 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

	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)
	~	water
	~	***
	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 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

Steps

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:

This content is from the late winter collection.

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