Creole beans & rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Red kidney beans, cooked |
| ½ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Allspice |
| 3 | eaches | Scallions |
| 1 | each | Cucumber, peeled & sliced |
| 2 | eaches | Tomatoes, chopped |
| ¾ | cup | Fresh parsley |
| ¼ | cup | Vegetable oil |
| 3½ | tablespoon | Cider vinegar |
| 1 | dash | Tabasco oil |
| 3 | tablespoons | Vegetable oil |
| 1 | large | Onion, chopped |
| 4 | eaches | Garlic cloves, minced |
| 3 | eaches | Celery stalks, chopped |
| 1 | large | Carrot, diced |
| 2 | eaches | Green peppers, chopped |
| ⅓ | cup | Tomato paste |
| 1 | teaspoon | Cider vinegar |
| 1½ | teaspoon | Brown sugar |
| 1 | teaspoon | Dijon mustard |
| 1 | pinch | Salt |
| 2 | teaspoons | Oregano |
| ⅛ | teaspoon | Cayenne |
| ⅛ | teaspoon | Allspice |
| 2½ | cup | Rice, cooked |
Directions
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 ¼ 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"