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Bean ‘n’ Burger Pockets

Total Time

Prep: 5 min. Cook: 1 hour 5 min.


5 servings

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


  • 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.

Nutrition Facts

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

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