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Bean 'n' Burger Pockets Recipe

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This recipe started out as an alternative to baked beans—just for a change of taste. One day I decided to add ground beef an other ingredients, and not it's a main dish we enjoy often. —Gwen Parsons, Boring, Oregon

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Bean 'n' Burger Pockets Recipe

Prep: 5 min. Cook: 1 hour 5 min.

Yield: 5 Servings

5 65 70

Ingredients

1-1/4 pounds ground beef
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon brown sugar
1 teaspoon seasoned salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon each dried thyme, savory, marjoram, oregano and parsley flakes
1 can (8-3/4 ounces) navy beans, rinsed and drained
1 can (8-3/4 ounces) kidney beans, rinsed and drained
1 can (8-3/4 ounces) lima beans, rinsed and drained
5 pita breads, halved
1/2 cup shredded cheddar cheese, optional

Directions

In a heavy saucepan or Dutch oven, cook beef over medium heat until no longer pink; 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 1/2 cup into each pita half. Top with cheese if desired. Yield: 5 servings.

Nutritional Facts 1 serving (1 each) equals 534 calories, 15 g fat (6 g saturated fat), 75 mg cholesterol, 1,301 mg sodium, 62 g carbohydrate, 8 g fiber, 37 g protein.

Originally published as Bean 'n' Burger Pockets in Taste of Home February/March 1997, p29

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