You know in the summer when it’s a million degrees the last thing you want to do is turn on the oven? And seriously, the less time you can spend in front of the oven – the better! Honestly yesterday was Memorial Day and its going to be almost 90 here today in the city. (Polar vortex? What polar vortex?)
Aside from this dish being really, really healthy (it’s packed with beans, mushrooms and carrots!) I’ve come up with a time saving hack to get all the pretzel roll goodness in 30 seconds – without turning on your oven.
Plus, I created this recipe for My Fitness Pal, to talk about how much better it is for you to use dried beans when cooking. Now, if that isn’t feasible in your mad-dash t get dinner on the table, always try to buy organic canned beans with no sodium added. But enough of that, let’s get to the yumminess!
Now,let’s talk about this “hack” to get pretzel rolls in 30 seconds. I went through the effort for you of actually baking multiple batches of pretzel rolls for you to get the recipe just right. Guess what I discovered? Pretzel rolls don’t work with sloppy joes. Even at their softness they are just too hard to really sink your teeth into the way you do with this kind of sandwich. The taste was just right though. The saltiness went perfectly with the sloppy joeness. Solution? Take the delicious, soft, perfect hamburger roll – which I was going to end up toasting anyway – brush it with a little coconut oil, sprinkle it with sea salt, and toast it. Insta-pretzel roll.
And the best part is you can do this to whatever your favorite bun is, and you’ll still get the sweet salt pairing. Is this cheating? Yes. But sometimes we don’t have time to prep yeast, and knead dough before we make dinner (or we are too tired). And considering that aside from soaking the beans the sloppy joes a ready in 30 minutes or less, why add to that? A quick, healthy, family friendly meal is a winner to me, cheating or not.
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- ½ cup Pinto Beans, dried
- 2 tablespoons Coconut Oil
- ½ cup Onion
- 2 cloves Garlic
- ½ pound Cremini Mushrooms
- 2 Carrots
- 6 ounces Tomato Paste
- ¼ teaspoon Cayenne or Red Pepper
- 1 teaspoon Paprika
- 1 teaspoon Oregano, dried
- 1 teaspoon Liquid Smoke
- 2 tablespoons Worcestershire Sauce
- 6 Hamburger Rolls
- 1 teaspoon Sea Salt
- Soak pinto beans in 2 cups of water overnight. Drain and rinse, and add to a large pot with 3 cups of water and a pinch of salt. Bring to a boil, simmer for 10 minutes, and then drain the water.
- In a large pot, heat coconut oil over medium heat. Meanwhile, using a food processor mix onion and garlic, and blend until minced. Add onion and garlic to pot and cook over medium heat until fragrant (about 5 to 7 minutes).
- In the food processor, chop mushrooms and carrots. Add mushrooms, carrots, pinto beans, and tomato paste to the pot with onions. Toss to mix everything together.
- Add cayenne pepper, paprika, oregano, liquid smoke, and Worcestershire sauce, and mix everything together. Cook for another 10 to 12 minutes, stirring periodically until everything is hot.
- Brush the hamburger rolls with remaining tablespoon of coconut oil. Sprinkle a little sea salt on a each bun, and lightly toast tem in the oven or toasted to desired crispness.
- Serve warm.