Bean 'n' burger pockets

Yield: 5 Servings

Measure Ingredient
1¼ pounds Ground beef
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
½ cup Chopped onion
1 Clove garlic, minced
1 tablespoon Brown sugar
1 teaspoon Seasoned salt
1 teaspoon Chili powder
½ teaspoon Ground cumin
⅛ teaspoon Dried thyme
⅛ teaspoon Savory
⅛ teaspoon Marjoram
⅛ teaspoon Oregano
⅛ teaspoon Parsley flakes
1 can (8 3/4 oz.) navy beans, rinsed and drained
1 can (8 3/4 oz.) kidney beans, rinsed and drained
1 can (8 3/4 oz.) lima beans, rinsed and drained
5 Pita breads, halved
½ cup Shredded cheddar cheese, optional

In a heavy suacepan or Dutch oven, brown beef; drain. Add tomatoes, tomato sauce, onion, garlic, brown sugar and seasonings. Cover and simmer for 1 hour, stirring occasionally. Stir in beans; heat through. Spoon about ½ cup into each pita half. Top with cheese if desired. Yield 5 servings.

Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #657 by L979@...

on Jul 6, 1997

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