Gluten free and vegetarian sloppy joes
For the sauce
3 cloves of garlic, minced
2 tablespoons of ginger, peeled and mined
1 tablespoon garam marsala (or less as desired)
15 oz tomato sauce
6 oz white wine
1 pound of dry black beans (needs to soak overnight!)
½ onion, diced
2 cloves of garlic, minced
2 bell peppers, seeded and diced
1/3 cup heavy cream
1 teaspoon honey
Rinse the black beans thoroughly then soak in 8 cups of water.
Discard the soaking water and put the beans and another 8 cups of water to boil in a saucepan. Once it boils, bring it down to barely a simmer. Allow to cook for about 1 ½ hours, or until desired tenderness.
When the beans have about 45 minutes left to cook, heat a medium saucepan over medium heat. Add some olive oil.
Add the garlic and ginger and sauté for about a minute. Add the garam marsala and cook an additional30 seconds.
Pour the tomato sauce into the saucepan then slowly stir in the white wine. Bring to a boil then reduce heat to a bare simmer, stirring occasionally.
When you have about 5 minutes left for the beans to cook, heat a large skillet over medium heat. Add some olive oil then add the onion, garlic and the bell peppers to the skillet. Sauté for about 5 minutes.
When the beans are ready, drain the water and add beans to the skillet, or just transfer the beans using a slotted spoon. Stir to combine the beans with the onion, garlic and bell peppers. Season with salt and pepper if desired.
Pour the sauce into the skillet and incorporate the sauce thoroughly. Allow to simmer for about 10 minutes.
Add the heavy cream to the skillet and drizzle in the honey. Stir until incorporated and serve!
I recommend serving over brown rice. For those who aren’t a huge fan of brown rice, try this technique. I use a rice cooker, and allow the brown rice to soak in the water for 30 minutes before cooking. Use 2 cups of water for every cup of brown rice. I also season my rice lightly with garlic powder, sea salt and pepper while it soaks.