Sloppy Joes with Baked Beans is always sure to please even the pickiest of eaters in my house. Again it is all about the toppings around here: cheese and sliced green onions go perfectly with the simmered savory meat.
I know that baked beans are traditionally a summer barbecue food, but I prefer to make them when it is cold outside and I need to heat the house up with some extended oven baking time. I usually start with canned beans because I am rarely successful in getting good finished texture when cooking this with dried beans.
Want the convenience of canned beans at the price of dry beans? Can your own with a pressure canner: 1 cup beans + 1 tsp salt in each quart jar. Add hot tap water, leaving 1” headspace. Process in a pressure canner at 15 lb pressure for 60 minutes.
Some in our family like to eat our Sloppy Joes open-faced. When I don’t have homemade bread on hand, I serve the Sloppy Joes on these thin sandwich breads, toasted:RECIPES:
2- 2 ½ lb ground beef
1 onion, diced
½ of a red or green bell pepper, finely diced
4 cloves garlic, crushed
¼ cup packed fresh parsley, chopped or 1 Tbs dried parsley
1 ½ cups water
1 can (6 oz) tomato paste
½ cup ketchup
1 Tbs chili powder
½ Tbs brown sugar (or golden low-carb sweetener)
2 Tbs Worcestershire sauce
1 Tbs red wine vinegar
½–1 tsp kosher salt
1 tsp dry mustard
½ tsp crushed red pepper flakes
¼ tsp Tabasco sauce
¼ tsp black pepper
Pinch ground cloves
Hamburger buns or Homemade Bread, toasted
Sliced green onions or finely chopped red or yellow onions
Brown ground beef in a large skillet until thoroughly cooked; drain fat. Add onion, red or green pepper, garlic, and parsley to the skillet. Cook until onions are translucent.
Add remaining ingredients (except buns and toppings) and simmer, covered, for 15-20 minutes. Uncover and continue to simmer for an additional 10-15 minutes, or until Sloppy Joes are thickened as desired.
Serve over toasted buns (open-faced or full buns) with shredded cheese and onions for toppings.
**NOTE: Use a food processor to chop the onion, peppers, garlic, and parsley if you want fine pieces that are less noticeable to children!
8-12 oz bacon
1 onion, chopped
2 cans (16 oz) white beans, drained and rinsed
2 cans (16 oz) pinto beans, drained and rinsed
1 can (16 oz) tomato sauce
½ cup water
2 Tbs Worcestershire sauce
2 Tbs molasses
2 Tbs Dijon mustard
2 Tbs brown sugar
1 tsp salt
1 tsp liquid hickory smoke flavoring
½ tsp fresh ground pepper
1/8 tsp ground cloves
Chop bacon and cook until almost crisp. Remove bacon from pan; drain grease, leaving 2-3 Tbs drippings in the pan. In the bacon drippings, sauté onion until soft. Combine bacon and onion with remaining ingredients in a 2-quart baking dish. Cover and bake at 300°F for about 3 hours (or 325°F for 2 hours), stirring every 30-45 minutes. Add additional water if the beans begin to stick to the pan.
Or cook in a crock-pot on low for 6-8 hours.
3 responses to “Not Just for Summer: Open-Faced Sloppy Joes and Baked Beans”
Looks delicious! I like the idea of using tomato paste. Cool!
I absolutely LOVE the idea of using the sandwich thins for the sloppy joes….excellent idea!!! We eat baked beans all year round too.