Black Bean Stoup and Southwestern Monte Cristo Sandwiches

A "stoup" is what I call a soup that is almost as thick as a stew. This one can be prepared as a vegetarian entree as well.

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra- virgin olive oil, 2 turns of the pan
  • 1 large onion, chopped
  • 3 ribs celery with greens, chopped
  • 4 cloves garlic, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 fresh bay leaf or 1 large dried bay leaf
  • 1 red bell pepper, seeded and chopped
  • 3 (15-ounce) cans black beans
  • 2 tablespoons ground cumin, a couple of palm fulls
  • 1 1/2 teaspoons ground coriander, 1/3 palm full
  • Salt and pepper
  • 2 to 3 tablespoons plus 2 teaspoons hot sauce, divided
  • 1 quart 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
  • 1/2 lime, juiced
  • 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
  • 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 2 tablespoons extra-virgin olive oil to the hot pot, then onion, celery, garlic, jalapeno, and bay leaf. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining 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. Add the lime juice. Remove and discard the bay leaf

  • While stoup cooks, make Monte Cristos: spread bread with a light layer of pepper jelly, chili sauce, salsa, or taco sauce. 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.

  • Ladle up black bean soup and top with sour cream and scallions. Cut Monte Cristos corner to corner and serve alongside soup for dipping and munching.


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