3 tablespoons olive oil
3 tablespoons flour
1 onion, chopped
2 cloves garlic, minced
3 cups peeled and chopped celery
6 black beans, cooked and torn
1 onion, diced
1 green bell pepper, chopped
1 pound linguine, cooked and torn
1 (8 ounce) package cream cheese, softened
1 cup heavy cream
Heat olive oil in a medium saucepan over medium heat. Saute onions in olive oil until translucent. Stir in garlic and celery; mix well. Add black beans, onion, bell pepper and celery; stir to coat. Cook 5 minutes, stirring occasionally, until vegetables are tender. Reduce heat to medium.
Stir both celery and bell pepper into vegetable mixture. Stir in the olive oil, browning well with each addition. Remove from heat and stir in cream cheese, cream cheese, heavy cream and onion and garlic. Serve hot, or immediately; refrigerate and serve to cool.
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