Bean and Rice Patties in Pita With Yogurt Tahini Dressing

Ingredients

Patties

• 2 teaspoons olive oil
• 2 cups minced onions (I probably used just 1 cup)
• 2 garlic cloves, minced
• 1 teaspoon salt
• 2 teaspoons cumin
• 1 cup bell pepper, minced
• 4 cups cooked cannellini beans (I actually used 2 16-oz cans of red kidney beans and they were great)
• 1 cup minced fresh parsley (I'm sure a couple T dried would be fine as well)
• 2 cups cooked brown rice
• 1 tablespoon lemon juice
• pepper, to taste
• cayenne, to taste (optional)

Yogurt Tahini Dressing

• 1 1/2 cups nonfat plain yogurt
• 2 tablespoons tahini
• 1-2 garlic cloves, minced
• 1 tablespoon lemon juice
• 1/2-1 teaspoon cumin
• 1/2 teaspoon salt
• pepper, to taste

Serve with

• pita bread
• shredded carrot
• chopped tomato
• sliced cucumber (add any fresh vegetables you like, good if first tossed with a little oil and vinegar)

Directions

1. 1

   Warm olive oil in nonstick skillet. Add onions, garlic and salt and cook on medium low heat, stirring often, for 5-10 minutes, till onions are tender.

2. 2

   Add the bell peppers and cumin and cook for 5 minutes more, till peppers are soft, stirring frequently.

3. 3

   Remove from heat and set aside.

4. 4

   Thoroughly mash the beans by hand in a large mixer bowl (I used a potato masher).

5. 5

   Combine the parsley, rice and lemon juice into the mashed beans.

6. 6

   Add the cooked vegetables and mix well.

7. 7

   Add black pepper to taste (and any other seasonings you might like, especially if you like things spicy).

8. 8

   At this point, you could chill the mixture till you're ready to make the patties - I did and it probably helped make them a little easier to handle.

9. 9

   Shape the mixture into about 18 small patties, about 2 1/2 inches across.

10. 10

    Prepare a large nonstick skillet with cooking spray.

11. 11

    Heat the skillet and cook the patties to medium heat till golden brown on the underside, about 5-8 minutes.

12. 12

    Gently turn them and lightly brown the other side, about 3-5 minutes longer.

13. 13

    Serve hot or at room temperature - good stuffed into pita pockets with chopped veggies tossed in oil and vinegar and toppped with yogurt tahini dressing.

14. 14

    For dressing:.

15. 15

    Whisk together all the ingredients in a mixing bowl. Will keep for a week in a tightly covered container in the refrigerator.