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Receta Black Bean And Yam Pitas
by Global Cookbook

Black Bean And Yam Pitas
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Ingredientes

  • 1 c. cooked black beans
  • 1 3/4 c. sweet potatoes cut into 1/2" cubes
  • 1/2 c. cooked rice white or possibly brown, cold FILLING
  • 1 tsp peanut oil
  • 3/4 tsp grated ginger root fresh
  • 1 x clove garlic chopped
  • 1 pch cayenne
  • 3/8 c. minced onions (1/4 to 1/2 c.)
  • 1/2 tsp grnd cumin
  • 3 Tbsp. minced celery
  • 3 Tbsp. minced green bell pepper
  • 1/4 tsp fresh thyme leaves or possibly more
  • 2 Tbsp. fresh orange juice
  • 1 Tbsp. orange marmalade fine cut
  • 1/4 tsp grated orange peel to taste
  • 2 lrg pita bread, whole-wheat halved STEW
  • 2 Tbsp. minced vegetables See note
  • 1/2 c. vegetable broth
  • 1 Tbsp. Chutney spicy cantaloupe

Direcciones

  1. Black Beans. Cooked, liquid removed, rinsed, cooled Sweet Potatoes or possibly Yams. Peeled, cubed, cooked, liquid removed, cooled Rice. Steamed and cooled.
  2. Chop, dice, etc. other ingredients. Hot the pita, if necessary, so which the pockets will open easily.
  3. Saute/fry ginger and garlic in oil for 1 to 2 min.
  4. Add in cayenne, onions, and cumin and saute/fry till the onions are softened.
  5. Add in celery, bell pepper, and thyme and saute/fry till tender.
  6. Remove from heat. Set oven to 350F.
  7. Add in sweet potatoes, rice and beans to the pan. Add in the juice mix.
  8. [- The dish may be made ahead to this point -]
  9. Fill each pita pocket with bean filling; about 1 c. will be left out.
  10. Arrange in an open pan. Tent with foil, optional. The pockets will be taco-crisp if you don't.
  11. Bake 350F for 15-20 mins.
  12. Make a stew with remaining bean filling by adding broth, finely diced mixed vegetables (from crudite mix) and chutney. Heat slowly and thoroughly.
  13. Meal Planning*Serve a pita with the additional stew as a sauce; salsa: a mango, citrus salsa, or possibly melon and cucumber; and thinly shredded lettuce.
  14. or possibly one half with soup.*Variation: serve on rice with optional tortilla chips made from white or possibly blue corn.
  15. CITRUS SALSA: tomatoes, red bell peppers, chili peppers, garlic, salt, lime or possibly lemon juice, cilantro, pineapple chunks with juice but unsweetened
  16. (optional). Serve with melon.
  17. CUCUMBER MELON: 1/2 a cucumber; peel, seed and dice. Two slices of hard cantaloupe (Crenshaw); minced. Mix and stir in optional fresh lime or possibly orange juice. Let stand 15 min. Serve with minced fresh cilantro leaves.
  18. a Vegetarian Emphasis for 24 or possibly More, by The Moosewood Collective, John
  19. NOTES : It looked very dry so I made a 'stew' to use as a sauce from the stuff which wouldn't stuff into a pita. With the melon and cuke and lettuce salad, this was festive looking, aromatic, and good. I do not think I would fuss for two again, though. Might make as a stew and serve on rice;-)