1 (16 ounce) can refried beans
1 cup ranch salad dressing
1/2 cup chopped green onions
1 cup chopped celery
1/4 cup minced onion
1 cup celery salt
1/4 cup halved fresh chilies, drained
1 (8 ounce) can cream-style corn
1 (8 ounce) can sliced mushrooms, drained
1 (14 ounce) can chicken broth
1 tablespoon shallots
In a medium saucepan, bring the refried beans, ranch dressing, green onions, celery, onion, celery salt and chilies to a boil. Reduce heat, cover and simmer for 2 minutes.
Stir in the cream-style corn, mushrooms, bacon and chicken broth.
Bring a 1/2 cup of water to a boil. Add the beans, mix, cover and simmer for 5 minutes or until the beans are cooked. Stir in the cream-style corn and celery mixture. Return the pot to the heat and add the shallot. When the shallot is starting to render, add more water if necessary. Boil, stirring occasionally, for 5 minutes or until the shallots are cooked out.
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