Creole beans & rice

Yield: 4 servings

Ingredients:

3 c Red kidney beans cooked 3 ea Celery stalks chopped
1/2 ts Cayenne pepper 1 lg Carrot diced
1/4 ts Allspice 2 ea Green peppers chopped
3 ea Scallions 1/3 c Tomato paste
1 ea Cucumber peeled & sliced 1 ts Cider vinegar
2 ea Tomatoes chopped 1 1/2 ts Brown sugar
3/4 c Fresh parsley 1 ts Dijon mustard
1/4 c Vegetable oil 1 pn Salt
3 1/2 tb Cider vinegar 2 ts Oregano
1 ds Tabasco oil 1/8 ts Cayenne
3 tb Vegetable oil 1/8 ts Allspice
1 lg Onion chopped 2 1/2 c Rice cooked
4 ea Garlic cloves

Instructions:

minced 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 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 saute mixture with the hot rice & salsa & serve. New Recipes From Moosewood Restaurant