To me, Sloppy Joes add an immediate air of festivity to any luncheon or dinner. I loved them when I was a kid and indeed have made the canned Manwich version with ground beef or turkey for my young niece (who is quickly burgeoning into womanhood) many times on butter-grilled buns, served right along with Fritos and a bunch of zesty pickles.
Special thanks to Reba Dolch for this vegetarian homemade recipe that incorporates blackeye peas, adapted here on Evenings With Peter. Should you find yourself short on time and unable to soak dried beans overnight as Reba suggests, this recipe is a snap with a can of Goya. Drain your beans and pulse gently in the food processor as they have already endured the rigors of soaking to soften them.
Here's Reba's recipe--but I don't really understand what it means to saute vegetables in water, perhaps braising is what is meant, so I just used good old fashioned olive oil for the saute and a fine conclusion.
Blackeye Pea Sloppy Joes
1 C dried blackeye peas (soaked over night, should make about 2-3 cups)
1 C chopped onion
5 cloves garlic, minced
1/2 C chopped green pepper
1 jar barbecue sauce
1) Drain soaked peas, cover with fresh water, bring to boil and cook for 15 minutes. Rinse in cool water
2) Grind peas in food processor until peas are the consistency of rice or bulgar. (peas should have nutty texture) Set aside.
3) In a large sauce pan, saute onion, garlic and green pepper (in water)
4) Add peas and add barbecue sauce to saute mixture and heat in sauce pan for 5-10 minutes.
Serve on buns, add sauce as needed (depending on how sloppy you like them)