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.