Prep 5 mins
Cook 0 mins
One day my friend at work brought this in for lunch. I turned my nose up at it, and laughed as she told me how delicious it was... The next day she made me one, and made me try it... I was hooked on the first bite...Try it...I bet you will get hooked too! I would not use black beans on this recipe. I use Friends or Bush's baked beans. Try some of my other delicious sandwiches: Linda's Tuna and Olive Sandwich (Sandwiches) or Finger Rolls Linda's Ham Salad Sandwich (Sandwiches) or Finger Rolls Linda's Egg Salad Sandwich (Sandwiches) or Finger Rolls
- 2 slices bread, I use white
- canned pea beans (out of the can or fridge, NOT HEATED, and drained of any extra juice) or canned navy beans, as many as you like, loaded about 1-inch thick. (out of the can or fridge, NOT HEATED, and drained of any extra juice)
- mayonnaise, to taste
- salt and pepper, to taste
- Put a generous amount of mayonnaise on both slices of bread.
- Add salt and pepper to taste, onto the mayonnaise.
- Put a generous amount of beans onto one slice of bread.
- Put top slice of bread onto sandwich, cut and eat.
- This is truly delicious.
- Try it!
- You just might like it.
- Note: You can add onion and/or bacon to this sandwich for variation, or how about chow chow or relish.
Wowza. WHAT a sandwich. I really was not expecting this to be THAT good. Beans? Mayonnaise? Salt and pepper? What magical alchemy would transform these humble ingredients into a five-star recipe? I was dubious, but after reading the glowing reviews, I HAD to try it for myself. My friend and I slapped some Duke's on Publix whole grain bread with some cannelini beans, and plenty of salt and pepper to taste, and after our first bite, were hooked. We made sure to get the beans really dry after rinsing/draining-- we gently patted them dry with paper towels because we didn't want them to make the bread too soggy. The key was ample amounts of salt and pepper. A second sandwich (adulterated slightly with some avocado), wasn't as good until the right ratio of salt and pepper to beans, mayo, and avocado was attained. This has definitely changed the sandwich game-- thank you Linda for sharing! Can't wait to try this in it's pure form, with baked beans instead of whatever I had in the pantry. Thinking next time it will be easier to eat if the beans are mashed up a little first-- they kept falling out of the sandwich. Other than that, five shining stars.
Aunt Linda, this sandwich was one I was going to pass by, but I decided that if you made it, it must be good ,so Cassie made us one and when I got done with it, I had her make me up another one! I put a nice slice of vadalia onion on top of the beans, and man oh man was it good! This is a new favorite for us, and since it's so good for you, we will have them again very soon! Thank you for another delicious sandwich for us to enjoy! Mike
Delicious, cheap, and versatile! Thanks for sharing. Manda wondered about the nutritional value, so here are some facts: 1/2 cup of beans provides about 8 grams of fiber, 30-40% of our folic acid requirements, and they are high in protein. The bread actually provides the starch necessary to make this meal a complete protein. Just be sure to use low-sodium beans. Leftovers of Treebeard's Red Beans and Rice (http://www.food.com/recipe/treebeards-red-beans-and-rice-121498) are PERFECT for this sandwich.