Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

BBQ Sloppy Joes

with Green Bean & Tomato Salad

Easy
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Chefs, there’s comfort food, and then there’s the Sloppy Joe. This American classic simply calls for saucy ground beef and a soft bun. Here, to pair with the irresistible barbecue flavor in our filling, we’re adding a topping of tangy, crunchy pickle chips. A seasonal salad of green beans and tomato completes the meal with plenty of delicious freshness. (Blanching the green beans—or boiling them for a few minutes, then plunging them into ice water—helps to achieve snappy texture.)

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:

1 Prepare the ingredients:


Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with the vinegar and season with salt and pepper. Snap off and discard the stem ends of the green beans. Peel and mince the garlic. Core and small dice the tomato. Halve the buns.

Blanch the green beans:

2 Blanch the green beans:


Fill a medium bowl with ice water and set aside. Add the green beans to the pot of boiling water and cook 4 to 5 minutes, or until bright green and slightly softened. Drain thoroughly and transfer to the bowl of ice water; let stand until completely cool. Drain thoroughly. Wipe out the pot.

Start the filling:
3 Start the filling:

While the green beans cool, in the same pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the ground beef and season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through.

Finish the filling:
4 Finish the filling:

Add the tomato paste and garlic to the pot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the tomato paste is dark red and fragrant. Add the barbecue sauce and 1 cup of water. Simmer, stirring occasionally and scraping up any browned bits from the bottom of the pot, 8 to 10 minutes, or until slightly thickened. Remove from heat and season with salt and pepper to taste.

Make the salad:

5 Make the salad:


While the filling simmers, in a large bowl, combine the blanched green beans, tomato, mustard and as much of the shallot-vinegar mixture as you’d like; season with salt and pepper. Drizzle with olive oil and toss to coat; season with salt and pepper to taste.

Toast the buns & plate your dish:

6 Toast the buns & plate your dish:


While the filling continues to simmer, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the buns, cut sides down, and toast 1 to 2 minutes, or until lightly browned. Transfer to a work surface. Divide the finished filling between the toasted bun bottoms (you may have extra filling). Top with the pickle chips. Complete the sandwiches with the bun tops. Divide the sandwiches and salad between 2 dishes. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:


Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with the vinegar and season with salt and pepper. Snap off and discard the stem ends of the green beans. Peel and mince the garlic. Core and small dice the tomato. Halve the buns.

2 Blanch the green beans:


Fill a medium bowl with ice water and set aside. Add the green beans to the pot of boiling water and cook 4 to 5 minutes, or until bright green and slightly softened. Drain thoroughly and transfer to the bowl of ice water; let stand until completely cool. Drain thoroughly. Wipe out the pot.

Start the filling:
3 Start the filling:

While the green beans cool, in the same pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the ground beef and season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through.

4 Finish the filling:

Add the tomato paste and garlic to the pot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the tomato paste is dark red and fragrant. Add the barbecue sauce and 1 cup of water. Simmer, stirring occasionally and scraping up any browned bits from the bottom of the pot, 8 to 10 minutes, or until slightly thickened. Remove from heat and season with salt and pepper to taste.

Make the salad:

5 Make the salad:


While the filling simmers, in a large bowl, combine the blanched green beans, tomato, mustard and as much of the shallot-vinegar mixture as you’d like; season with salt and pepper. Drizzle with olive oil and toss to coat; season with salt and pepper to taste.

6 Toast the buns & plate your dish:


While the filling continues to simmer, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the buns, cut sides down, and toast 1 to 2 minutes, or until lightly browned. Transfer to a work surface. Divide the finished filling between the toasted bun bottoms (you may have extra filling). Top with the pickle chips. Complete the sandwiches with the bun tops. Divide the sandwiches and salad between 2 dishes. Enjoy!

Toast the buns & plate your dish: