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Bean ‘n’ Burger Pockets

Total Time

Prep: 5 min. Cook: 65 min.


6 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 and other ingredients. Now it's a main dish we enjoy often.—Gwen Parsons, Boring, Oregon
Bean 'n' Burger Pockets Recipe photo by Taste of Home


  • 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 (16 ounces) navy beans, rinsed and drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (8-1/2 ounces) lima beans
  • 12 pita pocket halves
  • 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. If desired, top with cheese.

Nutrition Facts

2 filled pita halves: 516 calories, 12g fat (4g saturated fat), 58mg cholesterol, 1227mg sodium, 68g carbohydrate (8g sugars, 11g fiber), 34g protein.

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