The azuki (Japanese red) beans called for in the following recipe are sometimes referred to as aduki or adzuki beans. To prevent sandwiches from getting soggy, the salad can be kept in resealable plastic bags and spooned into pita pockets just before serving.

　　

Ingredients

Serves 6

　　1/2 cup dried azuki beans* or lentils, picked over and rinsed

　　3 carrots, cut into 1/4-inch dice

　　3 large broccoli stems, peeled and cut into 1/4-inch dice

　　2 ribs celery, cut into 1/4-inch dice

　　1 small red bell pepper, cut into 1/4-inch dice

　　1/3 cup minced fresh parsley leaves

　　2 large garlic cloves, minced

　　1 cup coarsely grated provolone cheese (about 2 ounces)

　　3 tablespoons white-wine vinegar

　　1/2 cup extra-virgin olive oil

　　6 pita loaves, halved crosswise

　　*available at natural foods stores and some specialty foods shops

　　

Step 1

In a small saucepan combine beans with water to cover by 2 inches and simmer until tender, about 45 minutes for azuki beans or about 15 minutes for lentils. In a sieve drain beans and rinse. Drain beans well and transfer to a bowl.

　　

Step 2

In a large saucepan of boiling salted water blanch carrots 1 minute and add broccoli stems. Blanch carrot mixture 2 minutes and drain in sieve. Rinse vegetables under cold water until cool and drain well. Add blanched vegetables to beans with celery, bell pepper, parsley, garlic, and provolone.

　　

Step 3

In a small bowl whisk together vinegar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Pour dressing over bean mixture and toss well. Salad may be made 1 day ahead and chilled, covered.

　　

Step 4

Serve salad in pita halves.