Healthy Recipes Ingredients Healthy Bean Recipes Vegetarian Pinto Bean Sloppy Joes 4.6 (8) 8 Reviews This vegetarian Sloppy Joe recipe uses pinto beans and a heap of veggies tossed in a sweet, tangy sauce for the filling of a tad messy kid-friendly sandwich you can make in your slow cooker. By Carolyn Malcoun Carolyn Malcoun As EatingWell's Associate Editorial Director, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after. EatingWell's Editorial Guidelines Updated on April 18, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Cook Time: 30 mins Additional Time: 5 hrs Total Time: 5 hrs 30 mins Servings: 10 Yield: 10 servings Nutrition Profile: Dairy-Free Healthy Aging Healthy Immunity High-Fiber Vegetarian Low-Calorie Jump to Nutrition Facts Ingredients 2 tablespoons extra-virgin olive oil 2 medium carrots, sliced 1 large white onion, sliced 4 cloves garlic, minced 3 tablespoons chili powder 2 tablespoons balsamic vinegar 1 cup dry pinto beans, soaked (see Tip) 1 large red bell pepper, diced 1 8-ounce can no-salt-added tomato sauce ½ cup water 2 tablespoons reduced-sodium soy sauce or tamari 2 tablespoons tomato paste 4 cups very thinly sliced green cabbage 1 medium zucchini, chopped 1 cup corn, fresh or frozen (thawed) 3 tablespoons honey mustard 1 tablespoon brown sugar 1 teaspoon salt 10 whole-wheat hamburger buns Directions Heat oil in a large skillet over medium-high heat. Add carrots and onion; cook, stirring occasionally, until starting to brown, about 8 minutes. Stir in garlic and chili powder; cook, stirring, until fragrant, about 15 seconds. Remove from heat; stir in vinegar and scrape up any browned bits. Coat a 6-quart slow cooker with cooking spray. Drain and rinse the soaked beans; transfer to the slow cooker. Stir in bell pepper, tomato sauce, water, soy sauce (or tamari) and tomato paste to combine. Spread the carrot-onion mixture over the bean mixture, but don't stir the two together. (The layer on top helps keep the beans submerged during cooking so they don't dry out.) Cover and cook on High for 5 hours or Low for 9 hours. Stir in cabbage, zucchini, corn, honey mustard, brown sugar and salt; cook on High for 30 minutes. Serve the mixture on buns. Tips Make Ahead Tip: Cover and refrigerate for up to 2 days; reheat before serving. Equipment: 6-quart slow cooker Before using beans in a slow-cooker recipe, soak them to ensure even cooking. Start by sorting beans to remove any pebbles; rinse well with cold water. To soak overnight: Place beans in a large bowl, cover with 3 inches of cold water and soak at room temperature for 8 to 24 hours. To “quick soak”: Place beans in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour. For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker. Originally appeared: EatingWell Magazine, May/June 2014 Rate It Print Nutrition Facts (per serving) 281 Calories 6g Fat 50g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Serving Size About 2/3 cup & 1 bun Calories 281 % Daily Value * Total Carbohydrate 50g 18% Dietary Fiber 11g 39% Total Sugars 13g Added Sugars 6g 12% Protein 11g 22% Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 0mg 0% Vitamin A 3550IU 71% Vitamin C 44mg 49% Folate 134mcg 33% Sodium 721mg 31% Calcium 112mg 9% Iron 3mg 19% Magnesium 90mg 21% Potassium 765mg 16% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved