Black Bean Stoup and Southwestern Monte Cristos

Name: Black Bean Stoup and Southwestern Monte Cristos
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO), (twice around the pan); 1 dried bay leaf; 1 jalapeño pepper, seeded and chopped; 4 garlic cloves, chopped; 3 celery ribs with greens, chopped; 1 large onion, chopped; 1 red bell pepper, cored, seeded, and chopped; 3 15-ounce cans black beans; 2 tablespoons ground cumin (a couple of palmfuls); 1 1/2 teaspoons ground coriander (1/3 palmful); Salt and freshly ground black pepper; 2 to 3 tablespoons plus 2 teaspoons hot sauce; 1 quart chicken or vegetable stock or broth; 1 15-ounce can diced tomatoes; 8 slices white sandwich bread; 1/2 cup hot pepper jelly or chili sauce, tomatillo or tomato salsa, or taco sauce—whichever you have on hand; 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; A splash of milk; 1 tablespoon unsalted butter; 1/2 cup sour cream; 2 to 3 scallions, chopped

December 9, 2011

A “stoup” is what I call a soup that is almost as thick as a stew. This one can be prepared as a vegetarian entrée as well by omitting the ham.

Recipe information

Yield
4 servings

Ingredients

2 tablespoons extra-virgin olive oil (EVOO), (twice around the pan)

1 dried bay leaf

1 jalapeño pepper, seeded and chopped

4 garlic cloves, chopped

3 celery ribs with greens, chopped

1 large onion, chopped

1 red bell pepper, cored, seeded, and chopped

3 15-ounce cans black beans

2 tablespoons ground cumin (a couple of palmfuls)

1 1/2 teaspoons ground coriander (1/3 palmful)

Salt and freshly ground black pepper

2 to 3 tablespoons plus 2 teaspoons hot sauce

1 quart chicken or vegetable stock or broth

1 15-ounce can diced tomatoes

8 slices white sandwich bread

1/2 cup hot pepper jelly or chili sauce, tomatillo or tomato salsa, or taco sauce—whichever you have on hand

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

A splash of milk

1 tablespoon unsalted butter

1/2 cup sour cream

2 to 3 scallions, chopped

Preparation

Step 1
Heat a medium soup pot over medium-high heat. Add the EVOO to the hot pot, then add the bay leaf, jalapeños, garlic, celery, and onions. Cook for 3 to 4 minutes, then add the bell peppers and continue to cook. Drain 2 cans of beans and add them. With the remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can. Stir the mashed beans into the pot and season with the cumin, coriander, salt, pepper, and 2 to 3 tablespoons of the hot sauce. Add the stock and tomatoes to the stoup and bring to a bubble. Reduce the heat and simmer for 15 minutes over low heat.
Step 2
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. Beat the eggs with the milk and the remaining 2 teaspoons of hot sauce and season the mixture with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt the butter in the skillet. 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.
Step 3
Ladle up the black bean stoup and top with sour cream and scallions. Cut the monte cristos corner to corner and serve alongside the stoup for dipping and munching.

Rachael Ray 365: No Repeats

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes