BBQ Sloppy Joes with Green Bean & Tomato Salad

BBQ Sloppy Joes

with Green Bean & Tomato Salad

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

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.)

Get Cooking
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 any time with a week's notice. 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: