1 cup vegetable oil
1/2 pound chopped red onion
1 pound celery, diced
2 (15 ounce) cans black beans, rinsed
3 onions, diced
2 1/2 cups Italian-style diced tomatoes
1 (16 ounce) can whole peeled tomatoes with juice
1 (10 ounce) container sour cream
1 (6 ounce) can whole black beans, lentils, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 port wine
1/2 cup kirsch
1 (3.5 ounce) package instant French vanilla pudding mix
1 cup pecan flavored vanilla extract
In a large saucepan, heat vegetable oil. Stir in onion and celery. Reduce heat to medium-low; cook 4 minutes. Dissolve minced garlic in the boiling water. Stir in the cooked onion and celery. Bring to a boil. Boil 5 minutes.
Add the black beans, carrots, celery, tomatoes, chicken and celery mixture. Continue to cook for 5 minutes, stirring constantly. Add the milk, simmer 50 minutes, stirring constantly. Remove from heat. Stir in the sour cream, pecans and vanilla until smooth. Serve warm.
This recipe is really good. It's great to spread on crackers.
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