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Ingredients

• 2 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

Description

Food Network Invites You To Try This Black Bean Stoup And Southwestern Monte Cristo Sandwiches Recipe From Rachael Ray.

Food Network