1/2 cup olive oil
1/2 cup water
1/2 cup chopped onion
2 tablespoons chopped green bell pepper
1 teaspoon paprika
2 tablespoons Worcestershire sauce
1 cup red wine
2 tablespoons water
1 teaspoon celery seed
1 (28 ounce) can whole yellow beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
Heat olive oil in large skillet over medium heat. Cook onion and green bell pepper until tender, about 5 minutes. Stir over medium heat, continuing to stir until peppers are tender. Stir in paprika and Worcestershire sauce, and simmer until tomato paste remains a yellow, 2 minutes. Stir over medium heat, continue to stir until sauce is well blended with tomato paste. Reduce heat to low, and simmer for 10 minutes, or until the mixture thickens enough to give a glaze.
Stir in 2 cans of yellow beans and 2 cups celery beans, one can of green beans, 1/2 can tomato paste, and 1 cucumber for a sauce. Spoon into two separate portions and top each portion with a teaspoon or two of paprika. Serve over rice and vegetables.