Bean 'n' Burger Pockets Recipe

4 1 2
Bean 'n' Burger Pockets Recipe
Bean 'n' Burger Pockets Recipe photo by Taste of Home
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Bean 'n' Burger Pockets Recipe

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4 1 2
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep: 5 min. Cook: 1 hour 5 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 5 min. Cook: 1 hour 5 min.

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

Nutritional Facts

1 each: 534 calories, 15g fat (6g saturated fat), 75mg cholesterol, 1301mg sodium, 62g carbohydrate (9g sugars, 8g fiber), 37g protein.

  • 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
  1. In a heavy saucepan or Dutch oven, cook beef over medium heat until no longer pink; drain.
  2. Add tomatoes, tomato sauce, onion, garlic, brown sugar and seasonings. Cover and simmer for 1 hour, stirring occasionally.
  3. Stir in beans; heat through. Spoon about 1/2 cup into each pita half. Top with cheese if desired. Yield: 5 servings.
Originally published as Bean 'n' Burger Pockets in Taste of Home February/March 1997, p29

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winnonawim User ID: 2378777 45453
Reviewed Aug. 8, 2011

"easy and yummy! I used lima beans, red beans, and black-eyed peas. Everyone on our camping trip loved it! Great on nachos too!"

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