Black Bean Stoup and Southwestern Monte Cristo Sandwiches Recipe

Name: Black Bean Stoup and Southwestern Monte Cristo Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat a medium soup pot over medium high heat.
2
Add 2 tablespoons extra-virgin olive oil to the hot pot, then onion, celery, garlic, jalapeno, and bay leaf.
3
Cook 3 to 4 minutes, then add red peppers and continue to cook.
4
Drain 2 cans of beans and add them.
5
Use a fork to mash up the beans in the remaining can.
6
Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce.
7
Add stock and tomatoes to the stoup and bring to a bubble.
8
Reduce heat and simmer 15 minutes over low heat.
9
Add the lime juice.
10
Remove and discard the bay leaf
11
While stoup cooks, make Monte Cristos: spread bread with a light layer of pepper jelly, chili sauce, salsa, or taco sauce.
12
Build sandwiches using 2 slices each of ham, cheese and turkey per sandwich.
13
Beat eggs with milk and 2 teaspoons hot sauce and season the eggs with a little salt.
14
Heat a griddle pan or nonstick skillet over medium heat.
15
Melt butter in skillet.
16
Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt cheese and warm the meats through.
17
Ladle up black bean soup and top with sour cream and scallions.
18
Cut Monte Cristos corner to corner and serve alongside soup for dipping and munching.

982

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 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, and more.

Yes, Black Bean Stoup and Southwestern Monte Cristo Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean Stoup and Southwestern Monte Cristo Sandwiches

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