Title: Creole Beans & Rice
Categories: Vegetarian Bean Rice
Yield: 4 Servings

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

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"

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