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Black Bean Stoup and Southwestern Monte Cristo Sandwiches (Rachael Ray) Recipe

Black Bean Stoup and Southwestern Monte Cristo Sandwiches (Rachael Ray) Recipe

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Black Bean Stoup and Southwestern Monte Cristo Sandwiches (Rachael Ray)

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Ingredients:

Serving

2 tbsp extra-virgin olive oil , 2 turns of the pan
4 cloves garlic, chopped
3 ribs celery with greens, chopped
1 large onion, chopped
1 jalapeno pepper, seeded and chopped
1 fresh bay leaf
1 red bell pepper, seeded and chopped
four 15-oz cans black beans
2 to 3 tbsp plus 2 tsp hot sauce
2 tbsp ground cumin , a couple of palmfuls
1 1/2 tsp ground coriander , 1/3 palmful
salt and freshly ground black pepper
4 cups chicken or vegetable stock
1 15- oz can diced tomatoes , with peppers and onions
1/2 lime, juiced
8 slices white sandwich bread
1/2 cup hot pepper jelly or chili sauce , tomatillo or tomato salsa , taco sauce - whatever 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
splash of milk
1 tbsp unsalted butter
1/2 cup sour cream
2 to 3 scallions, chopped

Directions:

Heat a medium soup pot over medium-high heat. Add the oil to the hot pot, then the garlic, celery, onions, jalapeno and bay leaf. Cook 3 to 4 minutes, and then add the bell peppers and continue to cook. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining cans. Stir the mashed beans into the pot and season with 2 to 3 tablespoons hot sauce, the cumin, coriander, salt and pepper. Add the stock and tomatoes to the stoup and bring to a bubble. Reduce the heat to low and simmer, about 15 minutes. Add the lime juice. Remove and discard the bay leaf.
While stoup cooks, make the Monte Cristos. Spread the bread with a light layer of hot pepper jelly. Build the sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat the eggs with the milk and the remaining 2 teaspoons hot sauce. Sprinkle the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt the butter in the skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt the cheese and warm the meats through.
Ladle up the black bean stoup and top with the sour cream and scallions. Cut the Monte Cristos corner to corner and serve halves alongside the stoup for dipping and munching.
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	966.73 Kcal (4048 kJ)
Calories from fat	517.74 Kcal
		% Daily Value*
Total Fat	57.53g	89%
Cholesterol	355.73mg	119%
Sodium	1328.92mg	55%
Potassium	1250.08mg	27%
Total Carbs	40.44g	13%
Sugars	23.12g	92%
Dietary Fiber	4.25g	17%
Protein	70.67g	141%
Vitamin C	64.9mg	108%
Vitamin A	0.8mg	26%
Iron	19.1mg	106%
Calcium	183.8mg	18%

Amount Per 100 g
Calories	153.11 Kcal (641 kJ)
Calories from fat	82 Kcal
		% Daily Value*
Total Fat	9.11g	89%
Cholesterol	56.34mg	119%
Sodium	210.48mg	55%
Potassium	197.99mg	27%
Total Carbs	6.4g	13%
Sugars	3.66g	92%
Dietary Fiber	0.67g	17%
Protein	11.19g	141%
Vitamin C	10.3mg	108%
Vitamin A	0.1mg	26%
Iron	3mg	106%
Calcium	29.1mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

23.3

Points
25

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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