March 8, 2013
We had this sandwich filling two ways, the first night for dinner on sandwich thins as a modified sloppy joes. Then, the next day for lunch over baked potatoes. I dare say, I liked the filling over the potatoes better than the sandwiches. I think it was because the sandwiches were very saucy; almost too saucy (if that's possible). It made our buns soggy and we ended up eating the sandwiches with fork and knife. The were tasty, but messy. As a baked potato topping, it was perfect. The starchy potato sucked up the extra sauce and it was more balanced. Also, the flavors mingled overnight, so the taste was more developed. Don't get me wrong, both applications were good...we just liked the potatoes better.
From: Clean Eating magazine website, February 2012
½ lb lean ground bison (or very lean ground beef)
2 cloves garlic, sliced
1 carrot, peeled and shredded
3 cups baby spinach
1 cup BPA-free canned unsalted navy beans, drained and rinsed (TRY: Eden Organic Navy Beans)
1 cup jarred or boxed diced tomatoes (TRY: Pomi Chopped Tomatoes)
2 tsp grainy mustard
2 tsp apple cider vinegar
1 tsp pure maple syrup
¼ cup chopped green onions
4 whole-wheat hamburger buns, toasted (TRY: Alvarado St Bakery Sprouted Wheat Burger Buns)(We used Sandwich Thins)
Heat a large sauté pan with a tight-fitting lid on medium-high. Gradually add bison a bit at a time and cook, stirring frequently and breaking up with a wooden spoon, until browned, about 2 minutes.
Add garlic, carrot and spinach to pan and stir until spinach wilts, about 1 minute. Stir in beans, tomatoes, mustard, vinegar and maple syrup. Cover pan, reduce heat to medium and simmer, stirring occasionally, until cooked through but still moist and saucy, 8 to 10 minutes. Add green onions and stir to combine. Spoon into buns, dividing evenly.