Two-Bean Sloppy Joes

SonjaMain Courses31 Comments

Two-Bean Sloppy Joes

What do you do when you’re hungry, jet lagged, and haven’t shopped in a while? This Sloppy Joe recipe came in handy at just the right moment after returning from 30 hours of travelling home from Cambodia. We happened to have all of the ingredients on hand in the pantry, which made it easy to whip up this meal quickly with little advanced planning!

While it doesn’t taste quite like the meat version, the flavor of this meatless Joe is quite good!  We’ve tweaked it a bit to our liking, but feel free to play with the quantities of flavors below. (Note that the texture isn’t much like the meat version either, but if you’re looking for that, I’d try tempeh, seitan or even bulgur wheat.)

Just remember to have the ingredients on hand (and perhaps some buns in the freezer), and you’ve got a quick, easy, and meatless lunch or dinner option!

Two-Bean Sloppy Joes

Makes four servings

Notes Most Worcestershire sauces are made with a small amount of anchovies; if you are a strict vegetarian or vegan, you can look for a vegan Worcestershire sauce, or omit it completely.

What You Need
1 yellow onion
1 green onion or celery stalk (optional, but not essential)
1 tablespoon olive oil
1 15-ounce can kidney beans
1 15-ounce can pinto beans
1 15-ounce can tomato sauce
1/3 to 1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon salt
Fresh ground pepper
Dash hot sauce

What To Do

1  Finely chop the onion (and celery, if using). In a skillet, heat 1 tablespoon olive oil. Add the onion (and/or celery) and saute until soft, about 4 to 5 minutes.

2  If using canned beans, drain the beans. Add the remainder of the ingredients above (starting with kidney beans) to the skillet, and simmer for about 5 to 10 minutes. Taste, and adjust seasoning as desired.

Serve on a toasted bun. Top with shredded cheese if desired.

31 Comments on “Two-Bean Sloppy Joes”

  1. Danielle

    Worcester isn’t vegetarian (fyi). I don’t know if you were going for that, but I think vegetarian when I see meatless. I’m going to definitely try this, sans worcester sauce.

    1. Alex

      I guess it depends on your definition of vegetarian — but, I agree that with anchovies, Worcestershire is definitely not vegan. We eat meatless meals mostly for health and environmental reasons, so we don’t mind a small amount of fish in our diet.

  2. Em

    Hi, y’all!
    Love the website — and how much inspiration you’re providing me as a vegetarian newly transported to the Indy area. A quick note, though: Worcestershire sauce isn’t vegetarian. It has anchovies in it (unless you buy a specifically marked vegetarian brand).

    1. Sonja

      This is true! Since you weren’t the first to note this, I’ve added a note to the recipe.

      We’re not strict vegetarians – we just eat mainly meatless meals for environmental and sustainability reasons. So, occasional fish and local meat is part of our diet!

      Glad you enjoy the website – and glad to meet a fellow Indy resident!

  3. Laura F

    Hello to my fellow nap-town residents! I made this for dinner last night and it was very good! My husband grew up eating Manwich and said it wasn’t quite as sweet as that, so I may add a little brown sugar next time. I think you could present this recipe as a type of thick chili soup, as well. We both decided this is definitely a “make again” recipe, so thanks!

    P.S. for vegetarians: I subbed tamari (soy) sauce for the Worcestershire sauce and it worked out just fine.

  4. Vanessa

    Hey there! I have made so many of your recipes and I thought it was time for me to pop in and say how much we (my hubby, my 1 year old daughter, and I) love your creations. This one in particular was a HUGE hit! I will definitely be making this again!

  5. Ruth

    I enjoy reading your recipes, have made a couple of them and liked them. Any way you could includ
    e nitritional information (calories, protein, etc?)

    1. Alex

      I’m glad you’ve enjoyed the recipes! We don’t like to focus too much on nutritional information, we feel sometimes it can be distracting from our focus on homemade food. Any time you are interested in the facts about one of our recipes, you can just coy and paste the ingredient list and number of servings into the calculator on this website: Thanks for commenting!

  6. Carla

    This is a great recipe! I will definitely be trying this soon. Quick question – any reason why fresh garlic isn’t included?

    1. Alex

      I don’t think we left it out for any particular reason, probably just to keep the prep as easy possible. Let us know if you try it!

  7. Amanda R

    Hi! My husband and I have been big fans of your blog for a while. We recently switched from vegetarian to vegan, and I was so glad to see this recipe. We just made it and LOVED it! We did buy vegan Worcestershire sauce (brand: Annie’s naturals, found in the condiment aisle at Whole Foods). It was great. It is a little pricey for a small bottle, so if there are other vegans out there wanting to make this, it might be worth it to make a homemade version. I found this recipe – from Martha Stewart, oddly enough – but haven’t tried it (

    Thank you so much for the tasty recipe! Keep doin’ what you do.


  8. Loryn

    I just made this for supper, and I’m so impressed! It was perfect comfort food for a wet fall day. I just made a couple minor adjustments. Left out the Worchestershire, as I’m vegetarian, added some barbecue sauce for a little sweetness, and used balsamic vinegar because I didn’t realize I was out of apple cider vinegar. We ate it on whole wheat ciabatta rolls. It was real hit, and I’ll definitely make it again.

    1. Sonja

      Sounds delicious – the adjustments sound great! Thanks for the reminder on this recipe; we’ll have to make it again too! :)

  9. Amber

    Definately sub the worcestire sauce for either soy or barbeque sauce. I like to sub the worcestire sauce for soy sauce and still add a bit of bbq sauce. YUM

  10. Victoria

    I made these last week and they are so good. I am a pescatarian so I do use the Worcestershire but either way this is amazing. Best “sloppy Joe” I have had since I quit meat over 3 years ago. Thank you for sharing!

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