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