Drain everything first Rinse and drain the beans, shaking the colander to remove loose water. Drain the roasted peppers, measure 1/2 cup, pat dry and chop into roughly 1/4-inch pieces. Wash, shred and thoroughly dry the romaine. Chop the parsley. Keep wet ingredients off the bread until assembly.

Mash most of the beans Put roughly two-thirds of the beans in a medium bowl. Add 2 teaspoons of the lemon juice, the olive oil, cumin and black pepper. Mash with a fork until the beans form a coarse, spreadable base. Small soft lumps are welcome; dry, firm bean centers are not.

Fold in the texture Add the remaining whole beans, chopped peppers and parsley. Fold gently until the pepper pieces are distributed through the mash. Lift a spoonful: it should sit in a soft mound rather than immediately sliding off in liquid. Mash a few more beans into the mixture if it needs extra body.

Finish the seasoning Taste a spoonful containing both beans and peppers. Add some or all of the remaining teaspoon lemon juice if you want more brightness, then salt only as needed. Jarred peppers vary, so taste before adding the final lemon or a large pinch of salt. Keep the filling thick rather than turning it into a dressed salad.

Open the pita halves Cut each round across the middle to make four half-pockets. Gently open the inside walls. If the bread is already soft, use it at room temperature. If it cracks when bent, warm according to package directions just until flexible and let steam escape before filling.

Line, fill and serve Divide the romaine among the pockets. Divide the bean mixture into four portions and spoon it in without stretching the bread tight. Stop a little below the opening so each half is easy to hold. Serve two halves per person, with any filling that does not fit alongside on the plate.