I make this super-easy filling for burger buns in the microwave so there's no pot to wash, but you can make it on the stove too. In either case, it takes less than 10 minutes. It's on my short-list of recipes for relaxed summer meals. You can also make the filling in advance and just reheat before serving. Sloppy Pintos are easier to make than Sloppy Joes and healthier too. Each Sloppy Pinto sandwich is just 83 cents a serving, including the bun, using mostly organic ingredients.
Active time: 5 minutes. Total time: 10 minutes. Serves 2, multiplies easily. Vegan and gluten-free (on gluten-free buns or toasted bread).
1 cup well-drained, cooked pinto beans
3 tablespoons ketchup
1 tablespoon mustard
1 teaspoon brown sugar
1 teaspoon chipotle hot sauce
2 toasted burger buns or 4 toasted slices of bread for serving
- Put beans into a microwave-safe container or a small pot. Mash with a fork until most are roughly mashed and about 10% are still whole. You want a chunky texture, not smooth like refried beans.
- Stir in ketchup, mustard brown sugar, and hot sauce. Microwave on high until hot, about 2 minutes, stirring once after about a minute. If you prefer, cook over medium heat on the stove until hot, stirring occasionally. Toast buns or bread.
- Serve hot Sloppy Pintos on toasted buns. Refrigerate any extra filling for up to a week or freeze for up to a year.
Tips and Notes
- To make this recipe even faster, use 1/4 cup bottled thick barbecue sauce in place of the ketchup, mustard, brown sugar, and hot sauce.
- I used home-cooked dried pinto beans cooked with one onion, two garlic cloves, and one and a half teaspoons salt for every pound of beans, but you can use canned pintos.
- I used homemade burger buns made from Good Bread-Machine Bread dough, but you can use store-bought buns or buns made using Good Whisk Bread dough.
Notice that this thrifty vegan sandwich has 18 grams of protein plus loads of iron, calcium, potassium, fiber, and more.