Sloppy Joes.

As a newlywed, the kitchen was a daunting place. I didn't know a pot from a pan. I coerced my husband into splitting the cooking responsibility with me, and he introduced me to the joy of simple meals. Tacos and spaghetti were almost every night. My mom received frequent phone calls from me needing to know how to boil and egg or bake a potato. (Googling wasn't a concept I'd mastered at the time.)

Now, 8 years later, I am the queen of my kitchen (and google obsessed...). Although I love to whip up a fancy meal now and again, we still embrace simple and quick meals.

Sloppy Joes are a new favorite at our house and I believe this is the recipe we will be eating in heaven. It is really that good. Truly. It is everything the name claims and will not stay in the bun. Serve with a napkin...or maybe a wet wipe. And don't wear white clothes.

SLOPPY JOES
1 lbs extra-lean ground beef
1 medium onion, diced
4 garlic cloves, minced
1 jalapeño pepper*, seeded and minced
1 medium red bell pepper, diced
1 - 15.5 oz can pinto beans
1 1/2 cups tomato sauce
2 tbsp tomato paste
1 tbsp red wine vinegar
1 tbsp molasses
1 tbsp Worcestershire sauce
1 tsp dry mustard
3/4 tsp salt
pepper to taste
hamburger buns

Brown the meat and onion in a large pan over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeño and red pepper and cook 5 minutes more. Stir in the rest of the ingredients, reduce heat to low and simmer for 5 minutes. Serve on buns.

*My husband doesn't like spicy food, but the jalapeño really adds flavor to the dish so we still use it. If you are worried about heat, remove the veins of the jalapeño along with the seeds.

So simple. I like to serve it with some sort of fresh fruit or salad. Mmmm...I'm dreaming of eating this with a big helping of watermelon.