I dove right in with Spicy White Bean Pitas. I tried to serve them as described, but the bean mixture soaked right through the pita bread, and what I wound up with instead was like a giant open-faced sandwich.
No problem, though. The bread became soft and cut easily with a fork, and I quite enjoyed eating it this way, as it made it seem like there was a lot more food on my plate!
As tasty as they are colorful, I was once again surprised at how much I can enjoy beans, if prepared and presented creatively. I used chipotle chili pepper and one finely diced jalapeño in place of the peppers called for in the original recipe. Anyway, here's my version. Please let me know if you like it.
Ingredients:
1 onion, chopped
1 jalapeño pepper, diced fine
1/3 cup vegetable broth
2 15-oz cans Great Northern beans, drained and rinsed
1 28-oz can diced tomatoes
1 cup frozen corn kernels
1/3 cup tomato paste
1/2 tsp chipotle chili powder
6-8 pita breads
1 bunch chopped green onions
1 cup alfalfa or clover sprouts
Directions:
Cook the onion and jalapeño in broth or water for 5 minutes, stirring occasionally until onions are translucent. Add the beans, tomatoes, corn, tomato paste, and chili powder. Cook uncovered over medium heat for 10 minutes, stirring occasionally.
Cut a pita pockets in half, stuff each with filling, and place on top of each other on a plate, allowing the juices to soak through the bread. Top with chopped green onion and sprouts.
4 comments:
That looks massively delicious! You ate all that? LOL!
I'm not a big fan of beans, either, but you are making all these dishes look and sound so delicious. I think I'm going to try making this for dinner tonight!
Now that looks like something that would actually fill me up. My girlfriend has been trying to get me to eat vegan. I do it most of the time, but I just can't handle feeling hungry. I'm going to ask her to make this dish.
I hate feeling hungry, too, Bruce. I've noticed in just the last few days that this food not only tastes great, but satisfies my hunger, too.
Post a Comment