Total Time
Prep 5 mins
Cook 20 mins

This is for the bean lovers!

Ingredients Nutrition


  1. Saute the chopped onion in oil. Add the garlic, cumin and cinnamon.
  2. Add the lime juice, then the tomato paste and the water.
  3. Simmer for 5 minutes.
  4. Add the beans and the chili pepper and simmer for another10 minutes.
  5. It's done when it's quite dry,.
  6. Serve stuffed into pita bread.


Most Helpful

With the only fresh veggies in the house being onions and mixed baby kales, I had to whip up something fast. I already had this recipe set aside as one I wanted to try. We include fresh greens in most meals, so I added a couple handfuls of the baby kale just after I added the canned beans. We also love spices, so I doubled the cumin and added two hefty shakes of cinnamon. I used a teaspoon of red pepper flakes instead of a fresh chili, and used nearly a whole bulb of chopped garlic. We ate it on corn tortillas since we didn't have any pitas. I think it would be excellent on cornbread. We'll definitely be eating this again!

JeanSgt January 03, 2012

Fast, easy & delicious. Served over white rice. Made for Something Old, Something New over inthe Safari Supper Club forum 3/09. :) Oh my, I have made this before! It was fast, easy & delicious this time, too! Served over basmati. Made for Visiting Persia in the NA/ME Forum 6/12.

Elmotoo June 16, 2012

I can imagine this would be really good in pita but we are gluten free. For us it was 4 stars over recipe#195100 eaten with baby arugula. I used canned kidney beans, cayenne powder instead of chili pepper, to taste, sea salt, freshly ground black pepper, plus the rest. Made for Veggie Swap 31 ~ February 2011.

UmmBinat February 24, 2011

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