Bean and Burger Pockets

Bean 'n' Burger Pockets

This is SO GOOOOOOOOOD! And, it makes a lot, so there is a lot of left overs. We ate it over Naan instead of Pita's, but I'm sure it would even be good by itself without bread.

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

In a heavy sauce pan or dutch oven, cook beef over medium heat until no longer pink; drain.

Add tomatos, tomato sauce, onion, garlic, brown sugar, and seasonings. Cover and simmer for 1 hour stirring occasionally (we added beans at this time too and it was fine).

Stir in beans; heat through. Spoon about 1/2 cup. into each pita half. Top with cheese if desired.