115 oz cankidney beansreduced sodium; rinsed and drained
1canpinto beansreduced sodium; rinsed and drained
1canwhite beansreduced sodium; rinsed and drained
1/2cuponionyellow; finely diced
1/2cupketchuppreferably without high fructose corn syrup
2tbspmaple syrup
1tbspapple cider vinegar
2tspmustardyellow
1tspchili powder
1/4tspgarlic powder
1/4tspallspice
1/4tspcelery seed
1/8tspcayenne pepper(optional)
salt and pepperto taste
1/3cupwater
1tsparrowroot powderor cornstarch
20bunsWhole wheat slider rolls (or gluten free if desired)
Instructions
In a small bowl whisk together all of the ingredients minus the beans, onion and arrowroot powder.
Heat a medium sized saucepan or pot over medium heat. Spray the bottom with cooking oil then add in the diced onion. Sauté 2-3 minutes then add in the beans and the sauce. Stir together until combined and bring to a simmer.
In the same bowl that the sauce was in whisk together the arrowroot powder or cornstarch with a teaspoon of water until it's smooth. Pour it into the bean mixture and stir together until combined.
Cover the pan with a lid and simmer over low heat for another 5-7 minutes or until the sauce has thickened and the beans are heated through.
Taste for seasoning then serve on whole wheat or gluten-free slider rolls topped with dill pickle chips, lettuce and tomato.
The sloppy Joe mixture can be made 1-2 days in advance if needed and reheated on the stove or in the microwave. Just like with chili, they taste even better the next day.