Blanch (cook in boiling water for 3 minutes) broccoli. Drain off water. Cut off small florets and coarsely chop enough remaining broccoli stems to equal 2 cups.
Heat oil in a medium pot over medium heat. Saute the onion and celery until soft, about 5 minutes.
Whisk in flour and cook 1 minute. Add the broth and evaporated milk. Cook, stirring constantly, until the mixture simmers and thickens, about 5 minutes. If you don’t have enough evaporated milk to make soup creamy, add some regular milk, ½ cup at a time.
Add the chopped broccoli, cheese, pepper, nutmeg and salt, to taste. Stir until the cheese melts and the soup is heated through, about 3 minutes. Serve about 1 cup per person topped with broccoli florets. (Note: if using the 5 oz. evaporated milk, add another ½ cup of ‘regular’ milk to bring the amount of liquid to about 12 oz.).
Dice the onion and mince the garlic. Cook the onion and garlic with the olive oil in a medium sauce pot over medium heat until the onion is soft and translucent (about 5 minutes).
Rinse and drain the pinto and black beans in a colander. Add the drained beans, BBQ sauce, and smoked paprika to the sauce pot with the onions and garlic. Stir to combine and then cook over medium-low heat until warmed through (stir occasionally).
To make the sliders, add a heaping ½ cup of BBQ beans to each bun. You can also eat the sliders with lettuce or other salad greens. Enjoy!
To serve more than 4 people, double the amount of diced tomatoes and beans used.