Black Bean Sloppy Joes

This recipe was adapted from the August 2012 bon appétit magazine by Texas Pete recipes.  This was super delicious.  The original recipe had heavy cream and some extra hot sauce.


1 1lb. black beans, soaked & cooked + 1/2 cup red lentils
1 large onion, diced
4 stalks celery, diced
1 green pepper, diced
1 jalapeno, diced
6 cloves garlic, minced
15 oz. can tomato sauce
½ cup Hunts Ketchup w/ no high fructose corn syrup
4 T. tomato paste
5 t. Texas Pete hot sauce or Tabasco sauce
2 t. low sodium Worcestershire sauce
1 t. salt


Prepare the beans according to directions.  Soak overnight, or use quick soak method.  You can also use a pressure cooker.  Once beans are done cooking add the red lentils and cook another 20 minutes.

In a large skillet place the onion over medium high heat for approximately 4 to 5 minutes until they begin to brown.

Add the celery, green pepper, jalapeno and garlic.  Add a couple tablespoons of water if the veggies start to stick to the pan.  Saute for another 5 minutes until the veggies are all soft.

Add the tomato sauce, tomato paste, ketchup, Worcestershire sauce and Tabasco sauce.  Stir well and simmer for about 18 – 20 minutes.