3 tablespoons olive oil
2 1/2 pounds red beans, cubed
1 tablespoon vinegar
1 cup water
1 tablespoon salt
1 bay leaf
1 teaspoon minced garlic
1 cup non-dairy creamer
4 1/2 cups cooked, cooked and drained beef
1/2 cup onion and bell pepper, quartered
1 cup frozen green beans, thawed
1 cup dry chicken broth
Heat oil in a large saucepan over low heat. Add beans and vinegar; reduce heat to medium-low, and cook until tender, 1 hour. Stir in water, salt, and bay leaf; boil, stirring occasionally, until hot. Add garlic and cook 15 minutes.
Meanwhile, bring a large pot of water to a boil. Add onion and bell pepper, and cook until tender, 5 minutes. Stir in cooked bean and broth, and simmer until heated through, about 6 minutes.