Bean 'n' burger pockets
5 Servings
Ingredients
| Quantity | 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 |
Directions
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