Creole Beans And Rice

Recipe Ingredients

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

Recipe Instructions

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

Saute onions and garlic in remaining oil for 2 to 3 minutes. Add celery & carrots and cook for another 2 minutes. Add pepper and 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 and spices. Add to the vegetables. Combine the beans with the vegetables and stir thoroughly, Simmer for 30 minutes.

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

Source:
"New Recipes From Moosewood Restaurant"

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