My copy of The McDougall Quick & Easy Cookbook arrived yesterday, and with more than 300 delicious-sounding recipes, I'm sure I'm going to be kept busy in the kitchen for quite some time.
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.
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
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.