Creole Beans & Rice

Recipe Ingredients

3 cups	480g / 16oz	Red kidney beans - cooked
1/2 teaspoon	2.5ml	Cayenne pepper
1/4 teaspoon	1.3ml	Allspice
3		Scallions
1		Cucumber - peeled & sliced
2		Tomatoes - chopped
3/4 cup	177ml	Fresh parsley
1/4 cup	59ml	Vegetable oil
3 1/2 tablespoons	52ml	Cider vinegar
1		Tabasco oil
3 tablespoons	45ml	Vegetable oil
1 tablespoon	15ml	Onion - chopped (large)
4		Garlic cloves - minced
3		Celery stalks - chopped
1		Carrot - diced (large)
2		Green peppers - chopped
1/3 cup	78ml	Tomato paste
1 teaspoon	5ml	Cider vinegar
1 1/2 teaspoons	7.5ml	Brown sugar
1 teaspoon	5ml	Dijon mustard
1		Salt
2 teaspoons	10ml	Oregano
1/8 teaspoon	0.6ml	Cayenne
1/8 teaspoon	0.6ml	Allspice
2 1/2 cups	400g / 14oz	Rice - cooked

Recipe Instructions

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. "Moosewood Cookbook

Source:
Justin Wilson's "Gourmet and Gourmand Cookbook"

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