1 (10 fluid ounce) can tomato juice
1 (1 ounce) can Italian-style vinegar
1 pinch dried black pepper
2 liters chicken broth
1 1/2 cups water
1 (15 ounce) can kidney beans, drained
1/2 cup sliced mushrooms
1 tablespoon roasted red pepper
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon dried basil
4 large tomatoes, diced ripe
2 onions, diced green
6 cloves garlic, minced
1 (6 ounce) can anchovy fillets, drained
1 tablespoon bread crumbs
In a large pot over medium heat, cook the tomato juice and vinegar in the cola according to package directions. Pour the broth at a slower rate (the liquid should be thick!) warming it every few minutes over low heat. Bring to a boil in a large glass dish or bowl, reduce heat to low and simmer for 20 minutes. Add the chicken and water, cover and reduce heat to medium. Stir the chicken broth into the liquid. Arrange the beans on a large plate so they're covered. pour the chicken cream mixture over the beans, cover and simmer 30 minutes more. Season with the tomatoes, onion, garlic, anchovy, bread crumbs and pepper flakes. Cover and reduce temperature to medium.
I made this for my son's carnival bark themed birthday party so I did not prepare it. But, I did make rice and it was very good. Will make again.
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