We are rolling into picnic season, so we thought we’d offer a meatless version of this classic. It makes about 8 servings.
1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 1/2 tablespoons chili powder
1 tablespoon tomato paste
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
3/4 cup dried Nash’s kidney beans, soaked for 12-24 hours, drained, and cooked
8 rolls of your choice
Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, and green pepper and sauté until tender. Stir in tomatoes, garlic, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes.
Prepare cooked kidney beans by roughly chopping before adding to the skillet. Once added, cook for an additional 5 minutes.
Spoon bean mixture evenly into rolls of your choice and serve immediately. Enjoy this childhood classic!
Recipe adapted from allrecipes.com.