2 (16 ounce) cans whole cranberry beans, drained
1 (16 ounce) can beef broth
1 (16 ounce) container sour cream
1/2 pound bacon, sliced
1 (8 ounce) can sliced mushrooms
1 (8 ounce) package cream cheese
1/2 cup white sugar
In a medium saucepan, bring water and crushed cranberry beans to a boil. Stirring constantly, cook until lightly browned; drain.
Stir in beef broth and sour cream. Reduce heat and simmer for 2 minutes. Add mushrooms and bacon, stirring well. Stirring constantly, cook until tender; drain.
Add chopped cream cheese and sugar, and simmer until mixture is thickened. Cover and refrigerate at least 8 hours before serving.