The black bean soup goes hand in hand with the shrimp quesadilles, and they both complement each other perfectly. I like dipping the quesadillas in my soup — the spicy cheese is offset by the subtle flavors of the soup.
Place the black beans in a large pot. Cover with water and allow to soak for 8 hours or overnight. Drain and reserve beans.
In a soup pot, render the bacon over low heat. Add the garlic, onion, celery, and carrots to a pot. Sauté over low heat, stirring for 3 minutes or until onion is wilted. Add the black beans and chicken stock to pot. Cover and cook for about 1 ½ hours, or until the beans are tender. Add more chicken stock if necessary to cover the beans with the liquid. Add the cumin, coriander, cayenne pepper and salt. Stir until combined.
Add the butter and whisk until ingredients are combined.
Finely chop the shrimp. Add the eggs, salt and pepper and mix in shrimp. Fold in the cheese. Mix until all of the ingredients are combined. Reserve.
Using a 1 ½ inch cookie cutter, cut the tortillas into small rounds. Place half of the tortilla rounds on a board or platter and spoon 1 tablespoon of the shrimp mixture on each of the tortillas. Top with remaining tortilla rounds. Place in the refrigerator for 30 minutes.
Lightly oil a frying pan. Cook the quesadillas over low heat, turning until they’re crisp and golden on both sides. Using a slotted spatula, remove the quesadilla from pan and drain on paper towels.