Black Bean Stoup and Southwestern Monte Cristo Sandwiches

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Eating Cheap, Fast & Good

Rated: 4 stars out of 5Rate itRead users' reviews (139)

RECIPE
COMMENTS & REVIEWS(139)

Cook Time:
25 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

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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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Comments & Reviews

recipe Black Bean Stoup and Southwestern Monte Cristo Sandwiches
Jennifer Nutley, NJ 04-08-2009
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better than chili
Rated: 5 stars out of 5

This stoup is INCREDIBLE. I have made it a few times now and everyone who eats it goes crazy for it. The bonus is that it's... actually pretty good for you! I don't serve it with the sandwiches, rather I make chicken and cheese quesadillas to scoop and dunk. Very good, very easy, extremely flavorful! Read more
recipe Black Bean Stoup and Southwestern Monte Cristo Sandwiches
KAREN HACKENSACK, NJ 04-06-2009
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Super tasty Stoup
Rated: 5 stars out of 5

Yum-O! I love this stoup. I find myself making it over and over again. I use poblano peppers instead of green. Quick and... easy and its made up of stuff I always have on hand. I didn't make the sandwiches yet though.Read more
recipe Black Bean Stoup and Southwestern Monte Cristo Sandwiches
Rachel Brooklyn, NY 03-27-2009
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go rach
Rated: 5 stars out of 5

I made the soup and sammie and they were both great. I would make both again.
recipe Black Bean Stoup and Southwestern Monte Cristo Sandwiches
Katherine Cordova, TN 02-28-2009
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Changed up the sandwich ...
Rated: 5 stars out of 5

I let the stoup simmer for quite a while before serving, but it was exceptional. My favorite Rachael stoup so far. For... the sandwiches: I toasted a good multi-grain bread and slathered some red pepper jelly on each side and used deli-sliced chicken breast and pepper jack cheese. The result was the most amazing sandwich I've ever made. Who knew you could put red pepper jelly on a sandwich! Read more
recipe Black Bean Stoup and Southwestern Monte Cristo Sandwiches
Brandy Louisville, CO 02-18-2009
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Great tasting slightly sweet black bean soup!
Rated: 5 stars out of 5

We ditched the sandwiches right off. Had leftover toasted onion buns instead. The soup is great and easy to mix. 10... minutes of chop and drop add in the beans, spices, tomato, and stock and then just let it simmer. I say put in the whole two cups of stock and let it simmer 15 minutes UNCOVERED. The stock cooks down and the flavors combine. Ours was slightly sweet. A combination of not quite enough cumin and letting the onion cook a little longer then planned. This recipe is posted twice and the other version from "Dr. Meal Good" has slightly updated directions (i.e. 2 tablespoons of ground cumin is 2 palmfuls) for those who like to cook the way Rachel cooks. Altogether a great tasting and easy soup with a quick clean up.Read more
recipe Black Bean Stoup and Southwestern Monte Cristo Sandwiches
RuthAnn Richmond, VA 02-10-2009
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An Easy Fix
Rated: 4 stars out of 5

I made this for a church soup dinner since our minister is a vegetarian. It was not only a great hit with her, but with alot... of other folks as well. It was one of the few soup pots with nothing left at the end of the dinner. The only reason for the 4 stars instead of 5 is because the reicipe as written is flawed for some reason. I made it without broth at all and it was just right. I used canned diced tomatos and it with the other ingredients created the perfect consistency. At the most you would not want to add more than a cup of broth. Read more