Bean'N' Burger Pockets
Yield
5 servingsPrep
10 minCook
60 minReady
70 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
ground beef
|
|
| 14 ½ | ounces |
tomatoes, canned
undrained, diced |
|
| 1 | can |
tomato sauce
|
*
|
| ½ | cup |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | tablespoon |
brown sugar
|
|
| 1 | teaspoon |
seasoned salt
|
|
| 1 | teaspoon |
chili powder
|
|
| ½ | teaspoon |
cumin
ground |
|
| ⅛ | teaspoon |
thyme
dried |
*
|
| ⅛ | teaspoon |
savory
|
|
| ⅛ | teaspoon |
marjoram
|
*
|
| ⅛ | teaspoon |
oregano
|
|
| ⅛ | teaspoon |
parsley flakes
|
*
|
| 8 ¾ | ounces |
navy beans
rinsed and drained |
|
| 8 ¾ | ounces |
red kidney beans
rinsed and drained |
|
| 8 ¾ | ounces |
lima beans
rinsed and drained |
|
| 5 | each |
pita bread
halved |
* |
| ½ | cup |
cheddar cheese
shredded, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
ground beef
|
|
| 419.1 | ml/g |
tomatoes, canned
undrained, diced |
|
| 1 | can |
tomato sauce
|
*
|
| 118 | ml |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 15 | ml |
brown sugar
|
|
| 5 | ml |
seasoned salt
|
|
| 5 | ml |
chili powder
|
|
| 2.5 | ml |
cumin
ground |
|
| 0.6 | ml |
thyme
dried |
*
|
| 0.6 | ml |
savory
|
|
| 0.6 | ml |
marjoram
|
*
|
| 0.6 | ml |
oregano
|
|
| 0.6 | ml |
parsley flakes
|
*
|
| 252.9 | ml/g |
navy beans
rinsed and drained |
|
| 252.9 | ml/g |
red kidney beans
rinsed and drained |
|
| 252.9 | ml/g |
lima beans
rinsed and drained |
|
| 5 | each |
pita bread
halved |
* |
| 118 | ml |
cheddar cheese
shredded, 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.
