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 costs just 83 cents a serving, including buns, using mostly organic ingredients.
|Prep Time||5 minutes|
|Cook Time||2 minutes|
- 1 cup cooked pinto beans home-cooked or canned
- 3 tablespoons ketchup
- 1 tablespoon mustard
- 1 teaspoon brown sugar
- 1 teaspoon chipotle hot sauce
- Drain beans and put them 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.
- Cover container and microwave on high until hot, about 2 minutes, stirring once after about a minute. If you prefer, cook on the stove over medium heat in a small pan 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.
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.
Nutritional Information for One Serving of Sloppy Pinto Filling (1/2 Recipe)
Supporting members, please log in to see the nutritional information. If you aren't a supporter, learn how to join today!