Persian Kidney Beans

Description
A great vegetarian entree, this is a little bit spicy but can be adjusted to taste. Adapted from a recipe by Molly Katzen.



Ingredients

 * 1 tablespoon olive oil


 * 2 onions, chopped


 * 3 cloves garlic, chopped


 * 1 teaspoon salt


 * 1 teaspoon cumin


 * 1/4 teaspoon cinnamon


 * 1 cup orange juice


 * 1 lime, juice of


 * 1 can tomato paste


 * 4 (15.5 ounces) cans kidney beans, rinsed and drained


 * 1 jalapeno, chopped (add more if you like)


 * pita bread

Directions

 * Heat oil in large pan; add onion and saute until tender, about 5 minutes.


 * Add salt and other spices and cook for 5 minutes more, stirring.


 * Stir in fruit juices, mixing well.


 * Add tomato paste, blending in, and bring to a boil; then reduce heat and simmer for 10 minutes.


 * Add rinsed beans and peppers and cook for 20 minutes more, or until heated through and flavors have blended.


 * Serve stuffed inside of split pita rounds like a sandwich.