Saturday, September 27, 2014

"My Pantry Project" Sloppy Black Bean Sliders

I continue to cook my way through my pantry as part of the "My Pantry Project"  hosted by my Author/Blogger pal JL Fields.  And while my pantry is emptying, my fridge and freezer is filling! Not a bad situation, right?

For this meal I decided to use up some canned tomato sauce, paste and green chilies and some dried black beans. If you don't have dried beans no problem. Canned would work just as well. While this is not necessarily a traditional "Sloppy" sandwich recipe it was delicious in its own right. Slightly tangy and slightly spicy, the sauce worked out really well. I liked the texture of the beans with the sauce, too.

I think this shall be my lunches for the next few days. It is supposed to be a beautiful weekend in Southeastern PA. It would ben nice to eat lunch outside!

Sloppy Black Bean Sliders

2 tbsp olive oil1/4 large white onion sliced very thin
1 celery stalk chopped fine
4 oz canned green chilies
1 garlic clove, minced
1 1/2 cups cooked black beans (equivalent to one can)
3/4 cup tomato sauce
1 tbsp tomato paste
1 tbsp red wine vinegar
2 tsp sugar
1 tsp molasses
1 tsp mustard powder
1/2 tsp rubbed sage
1/2 tsp cumin
Salt and pepper to taste

In a sauce pan over medium heat add the two tablespoons of olive oil. When hot, add the onions and celery and season with salt and pepper.  Saute until very soft and lightly carmelized.  Add the green chilies and garlic and continue to saute for about two more minutes.

Add the black beans, tomato sauce and paste, red wine vinegar, sugar, molasses, mustard powder, sage and cumin.  Stir until well combined.  Lower the heat to medium low and allow to cook for about fifteen minutes.

Serve on slider rolls.

Note: if the sauce is too thick for your liking it can be thinned by adding water to achieve the desired consistency.

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