Best 6 Black Bean Stoup And Southwestern Monte Cristo Sandwiches Recipes

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Prepare to tantalize your taste buds with a culinary journey that brings together the vibrant flavors of the Southwest and the comforting warmth of a hearty soup. In this delectable adventure, we will embark on a quest to uncover the perfect recipe for black bean stoup, a symphony of black beans, vegetables, and spices, paired with the iconic southwestern monte cristo sandwich, a culinary marvel that harmonizes sweet and savory elements. Along the way, we will explore the secrets to creating these dishes, delving into the nuances of ingredient selection, cooking techniques, and presentation. So, gather your ingredients, sharpen your knives, and let's embark on this culinary expedition to discover the ultimate black bean stoup and southwestern monte cristo sandwich experience.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK BEAN STOUP AND SOUTHWESTERN MONTE CRISTO SANDWICHES



Black Bean Stoup and Southwestern Monte Cristo Sandwiches image

A "stoup" is what I call a soup that is almost as thick as a stew. This one can be prepared as a vegetarian entree as well.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 25

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 baked honey 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

Steps:

  • Heat 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
  • 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 teaspoons 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 minutes on each side to melt cheese and warm the meats through.
  • Ladle up black bean soup and top with sour cream and scallions. Cut Monte Cristos corner to corner and serve alongside soup for dipping and munching.

MONTE CRISTO SANDWICH (THE REAL ONE!)



Monte Cristo Sandwich (The Real One!) image

The larger the toothpicks the better for this! I use seasoned salt when I made this but white salt is fine!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 10m

Yield 8 serving(s)

Number Of Ingredients 12

oil, for deep-frying
2/3 cup water
1 large egg
2/3 cup flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
8 slices white bread
4 slices swiss cheese
4 slices turkey
4 slices cooked ham
black pepper (I use about 1/4 teaspoon freshly ground pepper)
confectioners' sugar, for dusting

Steps:

  • Heat about 5 inches oil in a deep-fryer to 365 degrees.
  • While the oil is heating prepare the batter; in a medium bowl whisk together the egg and water.
  • Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth; set aside and chill.
  • To assemble the sandwiches; place one slice of turkey one one slice of bread, then a slice of ham on an other slice of bread, then "sandwich" them with a slice of Swiss cheese in the middle.
  • Cut the sandwich into quarters then secure with toothpicks.
  • Dip each sandwich quarter into the batter so that all the sides are coated.
  • Deep-fry in hot oil until golden brown on all sides.
  • Remove the toothpicks and arrange on a serving tray.
  • Dust with confectioners sugar just before serving.
  • Delicious!

Nutrition Facts : Calories 167.3, Fat 5.4, SaturatedFat 2.9, Cholesterol 39.3, Sodium 431.2, Carbohydrate 21.6, Fiber 0.9, Sugar 1.3, Protein 7.5

ORIGINAL 1949 BROWN DERBY COOKBOOK - MONTE CRISTO SANDWICH



Original 1949 Brown Derby Cookbook - Monte Cristo Sandwich image

One of my family's all-time favorites, we really love this simple old-time version of the Monte Cristo Sandwich! It's great for breakfast, brunch, lunch or dinner. Traditionally dusted with confectioner's sugar, and served with red currant jelly for dipping. You can add a dab of Dijon mustard, if desired. Although this sandwich can be quartered and deep-fried, many of the earliest recipes, like this one adapted from 'The Brown Derby Cookbook' (Doubleday, 1949), call for frying it in a skillet, like french toast.

Provided by BecR2400

Categories     Breakfast

Time 15m

Yield 2 Monte Cristo Sandwiches, 2 serving(s)

Number Of Ingredients 10

2 eggs
1/4 cup milk
salt & freshly ground black pepper
5 tablespoons butter, softened
6 pieces thinly sliced white bread
4 thin slices cooked turkey
4 thin slices cooked ham
4 thin slices swiss cheese
confectioners' sugar, for dusting
red currant jelly, for dipping

Steps:

  • Lightly beat eggs and milk in a shallow bowl. Season with salt and pepper and set aside.
  • For each sandwich, lightly butter 3 slices of bread on both sides.
  • Place 2 slices of turkey and 2 of ham between 2 slices of bread.
  • Top with 2 slices of cheese and add last slice of bread.
  • Trim crusts, secure with toothpicks, and cut in half on the diagonal.
  • Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat.
  • Dip sandwich halves, top and bottom, in batter.
  • When butter foams, place sandwiches in skillet and fry until golden brown, about 2 minutes.
  • Add remaining 2 tablespoons butter to skillet, turn sandwiches, and fry for 2 minutes more.
  • Transfer to plates, sprinkle with confectioners' sugar, and serve with jelly.

Nutrition Facts : Calories 547, Fat 37.4, SaturatedFat 21, Cholesterol 292.1, Sodium 800.2, Carbohydrate 39.8, Fiber 1.8, Sugar 3.6, Protein 13.3

MONTE CRISTO SANDWICH



Monte Cristo Sandwich image

A quick and easy sandwich with ham, turkey and swiss slices, dipped in an egg/milk mixture and fried to a golden brown. A hot alternative to the usual lunch or snack. Try it with berry jam on the side.

Provided by CJO

Categories     Main Dish Recipes     Pork     Ham

Time 20m

Yield 1

Number Of Ingredients 8

2 slices bread
1 teaspoon mayonnaise
1 teaspoon prepared mustard
2 slices cooked ham
2 slices cooked turkey meat
1 slice Swiss cheese
1 egg
½ cup milk

Steps:

  • Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread.
  • Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.

Nutrition Facts : Calories 640.9 calories, Carbohydrate 33.1 g, Cholesterol 297.9 mg, Fat 33.8 g, Fiber 1.2 g, Protein 48.7 g, SaturatedFat 13.7 g, Sodium 1308.3 mg, Sugar 8.7 g

MONTE CRISTO SANDWICH - THE REAL ONE



Monte Cristo Sandwich - the Real One image

This is the real Monte Cristo sandwich. It has a nice thick batter and is absolutely delicious. Enjoy hot sandwich with currant jelly or make a currant sauce with currant jelly, water and heavy cream.

Provided by SEAWAKIM

Categories     Breakfast and Brunch     Eggs     Breakfast Sandwich Recipes

Time 15m

Yield 8

Number Of Ingredients 12

1 quart oil for frying, or as needed
⅔ cup water
1 egg
⅔ cup all-purpose flour
1 ¾ teaspoons baking powder
½ teaspoon salt
8 slices white bread
4 slices Swiss cheese
4 slices turkey
4 slices ham
⅛ teaspoon ground black pepper
1 tablespoon confectioners' sugar for dusting

Steps:

  • Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
  • Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
  • Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.

Nutrition Facts : Calories 305.2 calories, Carbohydrate 23.7 g, Cholesterol 50 mg, Fat 17.9 g, Fiber 1.1 g, Protein 12.2 g, SaturatedFat 4.8 g, Sodium 808.2 mg, Sugar 2.3 g

MONTE CRISTO SANDWICH



Monte Cristo Sandwich image

Leftovers don't have to be drab. Use extra ham in this classic sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 11

Dijon mustard
8 slices country bread
Swiss cheese slices
Bourbon-Glazed Ham
4 large eggs
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
4 tablespoons butter
Confectioners' sugar

Steps:

  • Spread mustard on bread. Layer 4 bread slices with Swiss cheese, ham, and cheese again. Place remaining bread slices on top.
  • In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg. Dip each sandwich in the egg mixture, turning to coat well.
  • In a large skillet, melt butter over medium-low heat. When butter is foamy, add the sandwiches, and cook, turning once, until golden brown on both sides, 6 to 8 minutes total. Serve immediately, dusted with confectioners' sugar.

Tips:

  • To save time, use canned or pre-cooked black beans for the stoup.
  • If you don't have a slow cooker, you can simmer the stoup on the stovetop over low heat for 2-3 hours.
  • To make the stoup thicker, add a cornstarch slurry (equal parts cornstarch and water) to the simmering stoup and stir until thickened.
  • For a vegetarian version of the stoup, omit the bacon.
  • Serve the stoup with a dollop of sour cream, a sprinkling of shredded cheese, and a side of crusty bread.
  • For the Monte Cristo sandwiches, use your favorite type of bread.
  • If you don't have a griddle, you can cook the sandwiches in a large skillet over medium heat.
  • To make the sandwiches extra crispy, cook them in a little bit of butter or oil.
  • Serve the Monte Cristo sandwiches with a side of your favorite dipping sauce, such as ketchup, mustard, or mayonnaise.

Conclusion:

These two recipes are perfect for a hearty and satisfying meal. The black bean stoup is a delicious and easy-to-make soup that is perfect for a cold winter day. The Southwestern Monte Cristo sandwiches are a fun and unique twist on the classic Monte Cristo sandwich. Both recipes are sure to be a hit with your family and friends.

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