Spicy Black Bean Pitas with Vegetables Recipe
Ingredients
| Beans | ||
| Dried black beans - 1 1/2 cups, picked over, rinsed and soaked overnight or | ||
| Black beans | 3 Cup (16 tbs), canned | |
| Salt | To Taste | |
| Olive oil | 1 Tablespoon | |
| Spanish onion | 1 Medium, peeled | |
| Bonnet or jalapeno or Serrano - 1 Scotch, finely chopped | ||
| Garlic | 3 Clove (5gm) | |
| Coriander | 1 Teaspoon | |
| Cumin | 1 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| Juice - 1 lemon | ||
| Cilantro | 1/2 Cup (16 tbs), finely chopped | |
| Pepper | 1 | |
| Nonfat plain yogurt - 1 cup | ||
| Tahini | 2 Tablespoon (Sauce) | |
| Juice - 1/2 lemon | ||
| Cilantro | 2 Tablespoon, finely chopped (Sauce) | |
| Salt | To Taste (Sauce) | |
| Pepper | 1 (Sauce) | |
| Sandwich | ||
| Pitas - 4 medium | ||
| Tomatoes | 2 Medium, diced (Sauce) | |
| Cucumber | 1 Medium, peeled (Sauce) | |
| Alfalfa sprouts | 1/2 Cup (16 tbs) (Sauce) | |
| Feta | 4 Ounce, crumbled (Sauce) | |
Directions
MAKING
1. To make the beans, in a Dutch oven cover them with cold water, bring to a boil, reduce the heat, simmer the beans until they are tender, approximately 1 hour and sprinkle with the salt.
2. In a saute pan heat the olive oil over medium heat, sauté the onion and hot pepper, stirring them often, until they are soft and then sauté in the garlic until it is fragrant.
3. Add the coriander, cumin and chili powder, saute for 1 minute, add water and simmer for 2 minutes.
4. To the cooked beans and their liquid add the sauteed seasonings and in a food processor, blend the mixture until it is smooth.
5. To a nonmetal container transfer the bean puree and add the lemon juice, cilantro, salt and pepper.
6. To make the sauce, in a nonmetal bowl combine all the sauce ingredients and chill for 1 hour.
7. To make the sandwiches, over the pitas spread the black beans, fill them with the tomatoes, cucumber, alfalfa sprouts and feta and drizzle the sauce over the filling.
SERVING
8. Serve immediately.
1. To make the beans, in a Dutch oven cover them with cold water, bring to a boil, reduce the heat, simmer the beans until they are tender, approximately 1 hour and sprinkle with the salt.
2. In a saute pan heat the olive oil over medium heat, sauté the onion and hot pepper, stirring them often, until they are soft and then sauté in the garlic until it is fragrant.
3. Add the coriander, cumin and chili powder, saute for 1 minute, add water and simmer for 2 minutes.
4. To the cooked beans and their liquid add the sauteed seasonings and in a food processor, blend the mixture until it is smooth.
5. To a nonmetal container transfer the bean puree and add the lemon juice, cilantro, salt and pepper.
6. To make the sauce, in a nonmetal bowl combine all the sauce ingredients and chill for 1 hour.
7. To make the sandwiches, over the pitas spread the black beans, fill them with the tomatoes, cucumber, alfalfa sprouts and feta and drizzle the sauce over the filling.
SERVING
8. Serve immediately.
Chef
