Black Bean Stoup and Southwestern Monte Cristo Sandwiches

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Rated 4 stars out of 5
  • Rate This Recipe
  • Read 142 Reviews
Total Time:
40 min
Prep
15 min
Cook
25 min
Yield:
4 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 142 reviews

  • on February 09, 2013

    Flag

    We love this stoup. Quick and easy. My family likes the sandwiches as well, but the soup is the #1 winner of this pair for my young boys and husband!

    people found this review Helpful.
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  • on February 07, 2012

    Flag

    We love this stoup and I've used it more than you will ever know. Best taste great protein what would you need in a great soup. Thanks for the best recipe.

    people found this review Helpful.
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  • on July 14, 2011

    Flag

    this was my first time making black bean soup and not only did i love it, but my parents, their guest and my husband loved it - and he doesn't even like black bean soup! didn't make the monte cristo sandwiches this time but i will next time - i served it with fresh tortilla chips from our local burrito place and some cheddar cheese. brought me right back to the black bean soup i had on the beach in belize for our honeymoon!

    people found this review Helpful.
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