Black Bean soup and Southwestern Monte Cristo Sandwiches

Makes 4 servings

cheryl HEARNSBERGER

Great on a cold winter night.

ingredients

2 TBLS 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 oz) cans black beans
2 TBLS ground cumin, a couple of palm fulls
1 1/2 tsp ground coriander, 1/3 palm full
Salt and pepper
2 to 3 TBLS plus 2 tsp hot sauce, divided
1 quart chicken or vegetable stock
1 (15 oz) can diced tomatoes, diced tomatoes with peppers and onions, or stewed tomatoes
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8 slices white sandwich bread
1/2 cup hot pepper jelly
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 TBLS butter
1/2 cup sour cream
2 to 3 scallions, chopped

1
Heat a medium soup pot over medium high heat. Add 2 TBLS extra-virgin olive oil to the hot pot, then onion, celery, garlic, jalapeno, and bay leaf. Cook 3 to 4 min, 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 TBLS hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 min over low heat. Add the lime juice., Remove and discard the bay leaf.
2
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 tsp 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 min on each side to melt cheese.
3
Enjoy!

Source: cheryl