BBQ Sloppy Joes with Green Bean & Tomato Salad

BBQ Sloppy Joes

with Green Bean & Tomato Salad

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
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

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:

Browse Steps
1 of 6