Black Bean And Yam Pitas

The Westminster Shorter Catechism answers the fourteenth question, “What is sin?” by the response, “Sin is any want of conformity to, or transgression of, the law of God.” Here we see sin described both in terms of passive and active disobedience. We speak of sins of commission and sins of omission. When we fail to do what God requires, we see this lack of conformity to His will. But not only are we guilty of failing to do what God requires, we also actively do what God prohibits. Thus, sin is a transgression against the law of God.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Vegetarian	Beans grain, Lowfat, Moosewood, Vegetarian	2	Servings

INGREDIENTS

1	c	Cooked black beans
1 3/4	c	Sweet potatoes, cut into
		1/2" cubes
1/2	c	Cooked rice, white or brown
		cool
1	t	Peanut oil
3/4	t	Grated ginger root, fresh
1		Clove garlic, minced
1	pn	Cayenne
3/8	c	Chopped onions, 1/4 to 1/2
		cup
1/2	t	Ground cumin
3	T	Chopped celery
3	T	Chopped green bell pepper
1/4	t	Fresh thyme leaves, or more
2	T	Fresh orange juice
1	T	Orange marmalade, fine cut
1/4	t	Grated orange peel, to taste
2		Pita bread, whole-wheat
		halved
2	T	Chopped vegetables, See note
1/2	c	Vegetable broth
1	T	Chutney, spicy
		Cantaloupe

INSTRUCTIONS

~Black Beans. Cooked, drained, rinsed, cooled  ~Sweet Potatoes or Yams.
Peeled, cubed, cooked, drained, cooled  ~Rice. Steamed and cooled.
Chop, dice, etc. other ingredients. Warm the pita, if necessary, so
that the pockets will open easily.    Saute ginger and garlic in oil
for 1 to 2 minutes.    Add cayenne, onions, and cumin and saute until
the onions are  softened.    Add celery, bell pepper, and thyme and
saute until tender.    Remove from heat. Set oven to 350F.    Add sweet
potatoes, rice and beans to the pan. Add the juice  mixture. [----- The
dish may be made ahead to this point -----]  6. Fill each pita pocket
with bean filling; about 1 cup will be left  out.  7. Arrange in an
open pan. Tent with foil, optional. The pockets will  be taco-crisp if
you do not.  8. Bake 350F for 15-20 mins.  9. Make a stew with
remaining bean filling by adding broth, finely  diced mixed vegetables
(from crudite mix) and chutney. Heat slowly and  thoroughly.  Meal
Planning Serve a pita with the additional stew as a sauce;  salsa: a
mango, citrus salsa, or melon and cucumber; and thinly  shredded
lettuce. Per half-pita (about 4 oz): 283 cals, 3.0 g fat,  404 mg
sodium. *Variation: serve on rice with optional tortilla chips  made
from white or blue corn.  **CITRUS SALSA: tomatoes, red bell peppers,
chili peppers, garlic,  salt, lime or lemon juice, cilantro, pineapple
chunks with juice but  unsweetened (optional). Serve with melon.
**CUCUMBER MELON: 1/2 a cucumber; peel, seed and dice. Two slices of
firm cantaloupe (crenshaw); chopped. Mix and stir in optional fresh
lime or orange juice. Let stand 15 minutes. Serve with chopped fresh
cilantro leaves.  Based on an idea from Moosewood Restaurant Cooks for
a Crowd: Recipes  with a Vegetarian Emphasis for 24 or More, by The
Moosewood  Collective, John Wiley & Sons (1996) | Contact kitPATh
http://wizard.ucr.edu/~phannema (Jul 97)  NOTES : Master Cook v3.00
Recipe Lines 1        cup     cooked black  beans 1 3/4 cups sweet
potatoes cut into 1/2" cubes Recipe by:  Moosewood (Hanneman Jul 97)

A Message from our Provider:

“To ignore our Creator is the height of selfishness”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 422 Calories From Fat: 50 Total Fat: 5.7g Cholesterol: <1mg Sodium: 923.3mg Potassium: 849.4mg Carbohydrates: 80.9g Fiber: 14.8g Sugar: 15.2g Protein: 16.9g