Creole beans & rice

4 servings

Ingredients

Quantity Ingredient
3 cups Red kidney beans, cooked
½ teaspoon Cayenne pepper
¼ teaspoon Allspice
3 eaches Scallions
1 each Cucumber, peeled & sliced
2 eaches Tomatoes, chopped
¾ cup Fresh parsley
¼ cup Vegetable oil
3½ tablespoon Cider vinegar
1 dash Tabasco oil
3 tablespoons Vegetable oil
1 large Onion, chopped
4 eaches Garlic cloves, minced
3 eaches Celery stalks, chopped
1 large Carrot, diced
2 eaches Green peppers, chopped
⅓ cup Tomato paste
1 teaspoon Cider vinegar
1½ teaspoon Brown sugar
1 teaspoon Dijon mustard
1 pinch Salt
2 teaspoons Oregano
⅛ teaspoon Cayenne
⅛ teaspoon Allspice
2½ cup Rice, cooked

Directions

Combine scallions, cucumber, tomatoes, parsley, oil, cider vinegar, tabasco with the cayenne & allspice to make the salsa.

Saute onions & garlic in remaining oil for 2 to 3 minutes. Add celery & carrots & cook for another 2 minutes. Add pepper & continue to saute till the vegetables are tender.

Whisk together the tomato paste with ¼ cup of red wine, cider vinegar, sugar, mustard, herbs & spices. Add to the vegetables.

Combine the beans with the vegetables & stir thoroughly, Simmer for 30 minutes.

Layer the saute mixture with the hot rice & salsa & serve.

"New Recipes From Moosewood Restaurant"

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