Ingredients Jump to Instructions ↓

  1. 1 cup Cooked black beans

  2. 1 3/4 cup Sweet potatoes; cut into 1/2" cubes

  3. 1/2 cup Cooked rice; white or brown, cool

  4. 1 teaspoon Peanut oil

  5. 3/4 teaspoon Grated ginger root; fresh

  6. 1 Clove garlic; minced

  7. 1 pinch Cayenne

  8. 1/4 to 1/2 cup

  9. 1/2 teaspoon Ground cumin

  10. 3 tablespoons Chopped celery

  11. 3 tablespoons Chopped green bell pepper

  12. 1/4 teaspoon Fresh thyme leaves; or more

  13. 2 tablespoons Fresh orange juice

  14. 1 tablespoon Orange marmalade; fine cut 1/4 teaspoon Grated orange peel; to taste

  15. 2 larges Pita bread; whole-wheat, halved

  16. 2 tablespoons Chopped vegetables; See note

  17. 1/2 cup Vegetable broth

  18. 1 tablespoon Chutney; spicy

  19. Cantaloupe

Instructions Jump to Ingredients ↑

  1. FILLING STEW ~Black Beans. Cooked, drained, rinsed, cooled ~Sweet Potatoes or Yams. Peeled, cubed, cooked, drained, cooled ~Rice. Steamed and cooled. * Chop, dice, etc. other ingredients. Warm the pita, if necessary, so that the pockets will open easily.

  2. Saute ginger and garlic in oil for 1 to 2 minutes.

  3. Add cayenne, onions, and cumin and saute until the onions are softened.

  4. Add celery, bell pepper, and thyme and saute until tender.

  5. Remove from heat. Set oven to 350F.

  6. Add sweet potatoes, rice and beans to the pan. Add the juice mixture. [-- The dish may be made ahead to this point --] 6. Fill each pita pocket with bean filling; about 1 cup will be left out.

  7. Arrange in an open pan. Tent with foil, optional. The pockets will be taco-crisp if you do not.

  8. Bake 350F for 15-20 mins.

  9. Make a stew with remaining bean filling by adding broth, finely diced mixed vegetables (from crudite mix) and chutney. Heat slowly and thoroughly. Meal Planning *Serve a pita with the additional stew as a sauce; salsa: a mango, citrus salsa, or melon and cucumber; and thinly shredded lettuce. *Per half-pita (about 4 oz): 283 cals, 3.0 g fat, 404 mg sodium. *Variation: serve on rice with optional tortilla chips made from white or blue corn. **CITRUS SALSA: tomatoes, red bell peppers, chili peppers, garlic, salt, lime or lemon juice, cilantro, pineapple chunks with juice but unsweetened (optional). Serve with melon. **CUCUMBER MELON: ½ a cucumber; peel, seed and dice. Two slices of firm cantaloupe (crenshaw); chopped. Mix and stir in optional fresh lime or orange juice. Let stand 15 minutes. Serve with chopped fresh cilantro leaves. Based on an idea from Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons (1996) | Contact kitPATh (Jul 97) NOTES : Master Cook v3.00 Recipe Lines 1cupcooked black beans 1 3/4cupssweet potatoescut into ½" cubes Recipe by: Moosewood (Hanneman Jul 97)


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