Bean'N' Burger Pockets

Think of this as a sloppy joe that traded its hamburger bun for a pita pocket and brought along three kinds of beans for backup.

Ground beef gets browned and then slow-simmered for an hour with diced tomatoes, tomato sauce, brown sugar, chili powder, cumin, and a whole herb garden of thyme, savory, marjoram, oregano, and parsley.

Navy beans, kidney beans, and lima beans get stirred in at the end, turning this into a thick, meaty, scoopable filling that stays put inside a warm pita half.

Top with shredded cheddar and you’ve got a handheld dinner that’s way more fun than eating chili from a bowl.

Pro Tips

• Simmer the beef mixture for the full hour. That slow cook time is what breaks down the tomatoes and melds all those herbs into one deep, unified flavor.
• Drain the ground beef well after browning. Excess grease will make the pita pockets soggy.
• Rinse and drain all three types of canned beans before adding them. This removes excess sodium and that starchy canned liquid.
• Warm the pita halves in the oven or toaster for a minute before filling. A warm pita is more pliable and less likely to crack.

Variations

• Use ground turkey instead of beef for a leaner version with the same great flavor.
• Skip the pita and serve the filling over rice, cornbread, or baked potatoes.
• Add a spoonful of sour cream and pickled jalapenos on top for a loaded finish.