Black Bean Pita

  • 1 tbsp olive oil
  • 3 slices bacon, chopped
  • 8 smoked weaner sausages
  • 1 large onion, diced
  • 10 baby carrots, chopped
  • 4 cloves garlic, minced
  • 2 whole Scotch bonnet peppers
  • 2 stalks scallion
  • 1 tbsp chili powder
  • 1 tbsp chili flakes
  • Pinch dried oregano
  • Pinch cayenne pepper
  • 1½ tbsp Mrs. Dash Seasoning
  • ½ tsp ground cumin
  • ½ tsp ground black pepper
  • 2 cups chicken or vegetable broth (low sodium)
  • Salt to taste
  • 1 small can of corn
  • 2 (14.5oz) cans organic black beans,
    rinsed and drained
  • 1 cup water
  • Pita bread
  • 1 medium plantain thinly sliced
  • Shredded pepper jack cheese

In a large pot cook the bacon and sausages. Next, sauté onions, carrots, garlic and whole Scotch bonnet peppers for 5 minutes or until the onions turn translucent and golden. Season with Mrs. Dash Seasoning, cumin, black pepper, chilli powder and flakes; cook for 1 minute. Add broth, turn heat to medium-high. Stir in oregano, cayenne and add salt to taste.

Meanwhile, in a food processor or blender, purée 1½ cans of beans. Stir into boiling soup mixture, adding remaining beans to thicken the soup if need be. Remove Scotch bonnet peppers. Simmer for 15 to 20 minutes, stirring occasionally.

Fry plantains and place on a paper towel to absorb oil. Place cheese and 1 to 2 scoops of black bean soup inside the pita, fold and grill sandwich for at least 30 seconds or until it is golden on both sides. Add the plantains and serve with a salad of your choosing.