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.