Photo: Black Bean Stoup and Southwestern Monte Cristo Sandwiches Recipe
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.
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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By ericaday04
Waynesville, MO
on February 16, 2012
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THIS STOUP IS A WINNER!
I have been making this black bean stoup for 7 years, ever since I received my first Rachael Ray cookbook as a Christmas present - 365: No Repeats.
I have made a lot of variations on black bean soups and stews over the years, and this - by far - is the hands down winner! Lots of flavor, lots of warmth, and all done in not a lot of time. Still, it's also a perfect weekend meal when you just want to let a pot of soup simmer on the stove for a little while.
By mm57049
south dakota
on January 23, 2012
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Soup is delicious, I haven't tried the sandwich recipe. The last time I made it, I substituted 1/2 of a can of refried black beans for the third can of beans and it was better that way. Used 2 small cans of vegetable stock and added chili powder and ground mustard and a parmesan rind I had in the freezer. Fantastic! My husband doesn't like meatless recipes but still loved it. Garnished with cilantro. Second day, used as a topping on pizza with cheese on top because it thickened up overnight. We loved it!
By hmac311
Minneapolis, MN
on January 18, 2012
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A fantastic soup, great for a meal on a cold night, or for a quick reheat for lunch and leftovers! Didn't make the sandwiches because we didn't need that much food, but the soup is definitely a new favorite!
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