Life is interconnected and so are the topics on this blog. It might be cooking and gardening one day, yoga the next, knitting and sewing, or hiking and then bird watching followed by recycling or composting. They are the parts that bring humble joy to my life of voluntary simplicity in Montana.
I had been having a real hankering for sloppy joes. It had been a really long time since I'd had this classic, family favorite. Now that the tomatoes are coming in I decided to make up a batch using the last bit of tomato sauce leftover from making that best-pizza-of-my-life I was going on about. I also tried out a new recipe for buns that I found in a Mennonite cookbook. They were surprisingly like my grandmother's. Not as good of course because, I mean, its Grandma we're talking about! But, still they turned out with a taste and texture that strongly reminded me of the countless wheat rolls I've eaten from my grandmother's kitchen. It was nice.
Pinto Bean Sloppy Joes
3 cups pinto beans, cooked
1 medium onion, diced
1 sweet pepper, diced
1 cup tomato sauce
3 t brown sugar
3 t vinegar
2 T ketchup
1 1/2 T chili powder
Process pinto beans in a food processor until they are partially chopped up. You are making bean burger so that is the consistency you are looking for.
Saute the onion and pepper, in oil, over medium heat until tender.
Add all remaining ingredients and mix well. Allow the whole mixture to get thoroughly heated.
Serve on buns.
Mennonite Wheat Buns
1 t sugar
1/3 C warm water
4 1/2 t yeast
1 C soymilk
1/2 t salt
1/4 C butter
3-4 C wheat flour
Dissolve sugar in warm water in a large bowl.
Add yeast and stir.
Combine milk, salt, and butter in a saucepan and heat until warm.
Add the milk mixture to the bowl containing yeast.
Add flour and mix.
Turn out the dough onto a floured surface and knead for about 10 minutes.
Cover with a towel and let rise for about 30 minutes.
Knead again a few times and then shape rolls. It helps both stickiness and softness of you put a dab of olive oil on your hands as needed while forming the rolls. I form my rolls using what I think of as the pinch and tuck method. Tear off a chunk of dough and shape each into a ball, pulling edges to the underside of the roll to make a smooth top.
Place each roll on a baking stone or lightly greased baking sheet.
Let rise again for about 45 minutes or until doubled in size. Bake for 20 minutes at 375 degrees F.