Recipe #101: Veggie Joes

Serves 7

1/2 cup red kidney beans, cooked*
 (or 2/3 of a 19 oz tin, drained and rinsed)
3 tablespoon extra virgin olive oil
1 large onion
1/3 cups ketchup (or catsup, if you’d rather)
1/2 cup strong flavoured barbecue sauce
1 tablespoon brown sugar
2 tablespoon apple cider vinegar
1 tablespoon prepared mustard
2 teaspoon Worcestershire sauce
2 teaspoons HP sauce
1/4  teaspoon salt
1/2 cup navy beans, cooked*
1 cup rice, cooked

Using dry beans, soak 1 cup of each type of bean separately in lots of cold water for eight hours or longer - they swell as they soak and cannot be oversoaked. Drain, rinse and cover with water. Bring to a boil and let simmer for at least an hour. Drain and rinse in cold water. This should produce 2 1/2 to 3 cups of cooked beans per type.

Mash the kidney beans and ½ the navy beans separately in a 9"x13" baking dish. Place the whole beans in one end, crush them in the middle of the dish and pile the crushed beans in the other end.  Use the bottom of a  sturdy 4 oz juice glass to do the crushing.

Place the crushed beans in a large mixing bowl and mix in the olive oil.

Chop the onions medium fine - have a little cry then carry on, thoroughly mixing the onions in with the beans.

Mix the remaining ingredients–sans whole navy beans and rice–together and add to the blend.

Mix this thoroughly.

Add the rest of the navy beans and rice and again, mix thoroughly.

Heat in a microwave oven or in a sauce pan until hot, but do not cook.