Black Bean Stoup and Southwestern Monte Cristo Sandwichesturkey, jack cheese, black beans, tomatoes, celery, chicken, bread, sour cream, honey, onion, eggs, sauce, lime, scallions, butter, jalapeno, cumin, garlic
Ingredients2 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 for Black Bean Stoup and Southwestern Monte Cristo Sandwiches RecipeHeat 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 |
Servings
4 servings
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