Suggested Recipes Kidney Bean Recipe

Southwestern Kidney Bean Pita Pockets

ingredients

1 1/2 tbsp lime juice, divided

4 tsp extra virgin olive oil, divided

1/2 tsp ground cumin

1/4 tsp salt, divided

1/4 tsp ground red pepper

2 - 15 oz cand dark red kidney beans, rinsed, drained and divided

1/2 cup diced plum tomato

1/4 cup diced red bell pepper

1/4 cup diced, seeded, peeled cucumber

4 tbsp diced red onion

1 tbsp chopped fresh cilantro

1 small jalapeno pepper, seeded and minced

2 - 6 inch pitas, cut in half

4 Boston lettuce leaves

1/2 cup crumbed queso fresco

4 lime wedges

Directions

Combine 1 tablespoon lime juice, 2 teaspoons oil, cumin, 1/8 teaspoon salt, red pepper, and 1 cup kidney beans in a food processor; process until smooth, scraping sides of bowl as needed. Place remaining 1 1/2 teaspoons lime juice, remaining 1/8 teaspoon salt, remaining beans, tomato, bell pepper, cucumber, red onion, cilantro, and jalapeno in a bowl; toss well to combine. Spread about 3 1/2 tablespoons processed bean mixture inside each pita half. Place 1 lettuce leaf, about 3/4 cup tomato mixture, and 2 tablespoons cheese inside each pita half. Serve with lime wedges. Yield: 4 servings (serving size: 1 pita half and 1 lime wedge).