Recipe #96: Crock Pot Veggie Joe

The veggie version of the large-scale sloppy joe recipe for the Black Creek MCC Sale.

*

Serves 20

4 cups cooked red kidney beans*
_ cup extra virgin olive oil
3 large onions
1 cup ketchup (or catsup, if you’d rather)
1½  cup barbecue sauce
3 tablespoon brown sugar
_ cup apple cider vinegar
2 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 tablespoon HP sauce
1 teaspoon salt
4 cup cooked navy beans*
5 cups cooked rice

* Soak 1½ cups of each type of bean separately in lots of cold water for twelve hours or longer—they swell as they soak. Drain, rinse and cover with water. Bring to a boil and let simmer for one to one and a half hour. Drain, rinse with cold water and drain, until beans are cool. This will produce about 4 cups of cooked beans per type.

Crush the kidney beans in a 9"x13" baking dish. Use the bottom of a  sturdy 4 oz juice glass to do the crushing.

Place the crushed beans in a large mixing bowl and mix in the olive oil.

Chop the onions finely—have a little cry then carry on, thoroughly mixing the onions with the crushed beans. Transfer to a Dutch oven.

Mix the remaining ingredients–sans navy beans and rice–together in a mixing bowl, then add to the beans and onions and continue to mix.

Add the navy beans—1/2 crushed, ½ whole—and mix thoroughly.

Add the rice, and again mix thoroughly.

Place in crock pot, to be heated on the day of the sale.