Bean ‘N’ Burger Pockets

• 1-1/4 pounds ground beef
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 tablespoon brown sugar
• 1 teaspoon seasoned salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon each dried thyme, savory, marjoram, oregano and parsley flakes
• 1 can (8-3/4 ounces) navy beans, rinsed and drained
• 1 can (8-3/4 ounces) kidney beans, rinsed and drained
• 1 can (8-3/4 ounces) lima beans, rinsed and drained
• 5 pita breads, halved
• 1/2 cup shredded cheddar cheese, optional

1. In a heavy saucepan or Dutch oven, cook beef over medium heat until no longer pink; drain.
2. Add tomatoes, tomato sauce, onion, garlic, brown sugar and seasonings. Cover and simmer for 1 hour, stirring occasionally.
3. Stir in beans; heat through. Spoon about 1/2 cup into each pita half. Top with cheese if desired.

ground beef, tomatoes, tomato sauce, onion, garlic, brown sugar, salt, chili powder, ground cumin, thyme, navy beans, kidney beans, beans, pita breads, cheddar cheese

Taken from www.tasteofhome.com/recipes/bean-n-burger-pockets/ (may not work)