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Black Bean Stoup and Southwestern Monte Cristo Sandwiches Recipe

Black Bean Stoup and Southwestern Monte Cristo Sandwiches

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (142)

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Average Rating:

Total Reviews: 142

Showing 41-50 of 142

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  • on August 18, 2007

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    I love variety and this recipe defintely offers that. Healthy, loaded with fiber and flavor and easy, too!

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  • on July 18, 2007

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    I normally hate beans, but a lady I work with recommended this recipe and I have to say, I love these beans! I substitute the fresh jalapeno pepper for 1/2 a small can of roasted green chiles (only a couple of ounces, drained because if the jalapeno oil gets on my hands, my eyes burn when I take my contacts out.

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  • on July 11, 2007

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    Not as well liked by my friends as I had hoped

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  • on June 10, 2007

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    I make the black bean stoup on Sunday and take the leftovers in for lunch throughout the week. Love the flavor and textures. Very hearty dish.

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  • on February 16, 2007

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    This is the best black bean soup I've ever had...I used canned fire-roasted tomatoes and vegetable broth...mmmmmmmmm. Just the right amount of heat for me. Easy to make, healthy, delicious - what more could you want??

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  • on February 11, 2007

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    I am picky about black bean soup and never made a pot that I was happy with...this is terrific, it's colorful and tasty with just the right amount of seasonings and ummmph! Thank you!

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  • on February 10, 2007

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    I only made the blackbean stoup from this recipe and it was outstanding. It makes way more than 4 servings--we had leftovers for days. YUM-O!

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  • on February 01, 2007

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    I havn't made the sandwiches yet,...
    but I have made the stoup 2 times now & it has been a hit every time.


    If you like frijolas negros, then this stoup is for you.
    :-

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  • on January 29, 2007

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    I make this soup at least once a month. It lasts all week in the fridge and gets better and better. Plus, it has a full serving of vegetables and protein and hardly any fat.

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  • on January 24, 2007

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    I actively dislike bell pepper but I went ahead and followed the recipe since it didn't sound as if the bell pepper would be the predominant flavor. I used the whole jalapeno and ro-tel original tomatoes. I cooked it longer than recipe called for since I like a softer bean. I served it with grated colby/monterrey jack and the sour cream chive mix. It was delicious! As an accompaniment I toasted some left over taco shells in the oven.

    Matter of fact, it was so good, I've bought another bell pepper to use in another recipe. Who says you can't teach an old dog a new trick or two!

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