Not guaranteed to be a completely unsloppy experience, but these filled kaiser rolls come close.
Ingredients
- olive oil: 1 Tbsp
- onion: 0.5 cup (chopped)
- celery: 0.5 cup (chopped)
- carrots: 0.5 cup (chopped)
- green bell pepper: 0.5 cup (chopped)
- clove garlic: 1 piece (minced)
- tomatoes: 1 can (14.5 ounce can, diced)
- ½ tablespoons chili powder: 1 piece
- tomato paste: 1 Tbsp
- distilled white vinegar: 1 Tbsp
- ground black pepper: 1 tsp
- kidney beans: 1 can (15 ounce can, drained and rinsed)
- Kaiser rolls: 8 piece
Metric Conversion
Stages of cooking
-
Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, green pepper, and garlic: saute until tender. Stir in tomatoes, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes.
-
Stir in kidney beans, and cook an additional 5 minutes.
-
Cut a 1/4 inch slice off the top of each kaiser roll; set aside. Hollow out the center of each roll, leaving about 1/2 inch thick shells; reserve the inside of rolls for other uses.
-
Spoon bean mixture evenly into rolls and replace tops. Serve immediately.
