Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 sprig fresh bay leaves or 1 large dried bay leaf
- 1 jalapeno pepper, seeded and chopped
- 4 cloves garlic, chopped
- 3 ribs celery with greens, chopped
- 1 large onion, chopped
- 1 red bell pepper, seeded and chopped
- 3 (15-ounce) cans black beans
- 2 tablespoons ground cumin
- 1 1/2 teaspoons coriander
- Salt and pepper
- 2 to 3 tablespoons plus 2 teaspoons hot sauce, divided
- 2 cups chicken or vegetable stock
- 1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions or, stewed tomatoes
- 8 slices white sandwich bread
- 1/2 cup hot pepper jelly or: chili sauce, tomatillo or tomato salsa, taco sauce – whichever you have on hand
- 8 slices honey baked ham, from the deli counter
- 8 slices Pepper Jack cheese, from the deli counter
- 8 slices smoked turkey, from the deli counter
- 2 eggs, beaten
- A splash of milk
- 1 tablespoon butter
- 1/2 cup sour cream
- 2 to 3 scallions, chopped
Directions
Heat a medium soup pot over medium-high heat. Add EVOO to hot pot then bay leaves, jalapeno, garlic, celery and onions. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. With remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat.
While stoup cooks, make Monte Cristos: spread bread with a light layer of pepper jelly or chili sauce, salsa, taco sauce then build sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat eggs with milk and 2 teaspoons hot sauce and season the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt butter in skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt cheese and warm the meats through.
In a small bowl, mix together sour cream and scallions and reserve for topping the stoup. Ladle up black bean soup and top with sour cream mixture. Cut Monte Cristos corner to corner and serve alongside soup for dipping and munching.
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By Chef #837066
Grandview, MO
on March 21, 2012
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This recipe is so good and very forgiving. I did not read the whole recipe all at once so I did not drain the beans. I only had 2 cans of black beans but I had one can of light red kidney so I used that. I forgot the red pepper and I only used 2 cloves of garlic cause my husband is not a garlic fan. I found no coriander but the internet said I could use parsley so I did. I also used the whole carton of vegetable broth cause I had no use for the rest. This made an awesome soup for no meat fridays during lent and it pleased my meat and potatoes husband
By hometechnc_8835505
Cary, NC
on November 29, 2009
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Wow! How anyone (in their right mind could give this recipe less than Five Stars is beyond me!
Cooked just as written, except adding chicken and it was wonderful. Many layers of great flavors.
We rarely eat Bean dishes, but tried this after deciding that we are consuming way too much red meat. No Regrets !
By psahl01
Casselberry, FL
on February 27, 2009
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My family loved this soup. I did not make the sandwiches but even my daughter who said Yuck to Black Bean soup, tried it and loved it. I forgot to purchase the jalapeno so instead I use a can or green chilies and a teaspoon of crushed red peppers. I also emptied the 3rd can of beans into a bowl and mashed with a potato masher. It turned out good.
Read all 15 reviews