Creole Beans & Rice

Serving Size : 0
Ingredients

for prepare Creole Beans & Rice

:

Amount	Measure	Ingredient - Preparation Method
3	cups	red kidney beans - cooked
1/2	teaspoon	cayenne pepper
1/4	teaspoon	allspice
3		scallions
1		cucumber - peeled & sliced
2		tomatoes - chopped
3/4	cup	fresh parsley
1/4	cup	vegetable oil
3 1/2	tablespoons	cider vinegar
1	dash	Tabasco oil
3	tablespoons	vegetable oil
1	large	onion - chopped
4		garlic cloves - minced
3		celery stalks - chopped
1	large	carrot - diced
2		green peppers - chopped
1/3	cup	tomato paste
1	teaspoon	cider vinegar
1 1/2	teaspoons	brown sugar
1	teaspoon	Dijon mustard
1	pinch	salt
2	teaspoons	oregano
1/8	teaspoon	cayenne
1/8	teaspoon	allspice
2 1/2	cups	rice - cooked

Combine scallions, cucumber, tomatoes, parsley, oil, cider vinegar, Tabasco with the cayenne & allspice to make the salsa. Sautй onions & garlic in remaining oil for 2 to 3 minutes. Add celery & carrots & cook for another 2 minutes. Add pepper & continue to sautй till the vegetables are tender. Whisk together the tomato paste with 1/4 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 sautй mixture with the hot rice & salsa & serve. "Moosewood Cookbook

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