Smoky White Bean and Beef Sloppy Joes

By Sarah DiGregorio

Updated June 4, 2021

Smoky White Bean and Beef Sloppy Joes
Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd.
Total Time
20 minutes
Rating
4(609)
Comments
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This update on the kid-friendly classic uses half the meat as a traditional sloppy Joe recipe, but retains the qualities that everyone loves: a tart-sweet savoriness and a quick cooking time. You can substitute ground pork, turkey, lamb or plant-based ground meat for the beef; the key is to use a protein that’s not too lean. A little fat helps carry the flavor of the meat through the entire dish. (If you use plant-based meat or you only have lean meat on hand, add another tablespoon of olive oil or your preferred fat.) The addition of adobo sauce from a can of chipotles imparts smoke, with just a hint of heat. (If you’d like a spicier version, by all means, chop up one or two of the chipotles and add them.) The leftover chipotles keep for at least two weeks in the fridge or indefinitely in the freezer, and they are a welcome addition to many dishes, like chicken tacos or chili.

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Ingredients

Yield:4 servings
  • 2tablespoons olive oil
  • 1medium onion, finely chopped
  • Kosher salt
  • 1red, yellow or orange bell pepper, finely chopped
  • ½pound ground beef, preferably 85 percent lean
  • 1packed tablespoon light or dark brown sugar
  • 1tablespoon tomato paste
  • 1½teaspoons garlic powder
  • ½teaspoon ground cumin
  • ¾cup canned or jarred tomato purée
  • 1tablespoon adobo sauce (from canned chipotles in adobo)
  • 1tablespoon cider vinegar
  • 1(15-ounce) can cannellini or pinto beans, drained
  • 4hamburger buns, preferably potato buns
  • Tomato slices and pickle chips, for topping
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

419 calories; 20 grams fat; 5 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 9 grams dietary fiber; 10 grams sugars; 21 grams protein; 701 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Warm the oil in a large (12-inch) skillet over high heat. Add the onion, season with 1 teaspoon salt, and cook, stirring often, until softened, about 5 minutes.

  2. Step 2

    Stir in the bell pepper, then spread out the vegetable mixture and let it cook undisturbed for about 1 minute. Stir well and repeat, letting the vegetables cook undisturbed for another minute or so at a time. You want the onions and peppers to get softened, seared and browned in spots, about 5 minutes total.

  3. Step 3

    Push the vegetables to the sides of the pan, making an empty spot in the middle of the pan, and add the ground beef. Season the beef with a pinch of salt, and smash it flat with a spatula, letting it cook undisturbed for 1 minute until brown underneath. Break up the beef with the spatula and cook 1 to 2 more minutes, until completely browned with no visible pink spots.

  4. Step 4

    Combine the vegetables and beef, then add the sugar and tomato paste, and cook for 1 minute to toast the tomato paste. Add the garlic powder and cumin, then the tomato purée, adobo sauce and vinegar. Stir in the beans. Reduce the heat to medium and let simmer to thicken slightly, about 3 minutes.

  5. Step 5

    Meanwhile, toast the buns.

  6. Step 6

    With a fork, roughly smash some of the beans to thicken the mixture. Taste and add more salt if necessary. Serve on toasted buns, topped with tomatoes and pickles.

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Ratings

4 out of 5
609 user ratings
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Comments

Genevieve Melle

i am no expert, but i am a bean lover and vegetarian... definitely, cannellini, even if barely cook are mushy beans, on the other hand, black beans even when overcooked, tend to be harder to mash. I would see using pinto as suggested in recipe or using already mushed (use a fork) black beans--the taste however, will be different. I hope this is helpful. I find black beans way tastier than cannellini, which i tend to use in soups or hummus.

Cooked on 9/20

Replace Cider vinegar with Worcestershire sauce

Kellen

Try canned red kidney beans. Firm exterior with a silky interior.

Stacey

I always do a full pound of beef, add a few chipotle peppers, double the tomato sauce, cider vinegar, and add a can of kidney beans along with the cannellini. Big hit around here and feeds my ravenous 17 year old son plenty of times over.

Mary

Pretty much doubled the recipe except for the beans since I only had one can. Easy to make and tasty.

L.

Great recipe, great twist on a childhood favorite. The only change I made was I used 85% lean ground turkey instead of beef. It was so delicious. I think this recipe can work with any bean. Make sure to use a potato bun and toast it. You will not regret it!

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