2 (10 ounce) cans frozen pink celery
1/3 cup can Mexican-style refried beans with green chile pepper
3 quarts chilled white wine
4 quarts water
1 (10 ounce) can diced onions, drained
1 (10.75 ounce) can condensed tomato soup
1/2 cup water
2 tablespoons dry potato flakes
1/2 teaspoon dried basil
1/2 teaspoon browning agents
salt and pepper to taste
1 quart water, or to cover
In a medium saucepan, bring celery, refried beans, chilies, wine, water and celery mixture to a rolling boil. If mixture is too thick, cover pan tightly with foil to prevent sticking. Reduce heat to medium, cover pan tightly and steam 30 minutes, or until vegetables are tender.
Stir cream and a little lemon juice into skillet and bring to a simmer. Season with salt and pepper and drop celery into pan. Add orange zest and chicken broth and the celery mixture. Cover pan tightly with foil or plastic wrap, and steam ten minutes, or until vegetables are tender. Season with salt and pepper and pour over celery in pan.
Cover and simmer. Sprinkle vegetable mixture over top of celery.
⭐ ⭐ ⭐ ⭐ ⭐