Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Beans
Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Red kidney beans, cooked
1/2 ts Cayenne pepper
1/4 ts Allspice
3 ea Scallions
1 ea Cucumber, peeled & sliced
2 ea Tomatoes, chopped
3/4 c Fresh parsley
1/4 c Vegetable oil
3 1/2 tb Cider vinegar
1 d Tabasco oil
3 tb Vegetable oil
1 lg Onion, chopped
4 ea Garlic cloves, minced
3 ea Celery stalks, chopped
1 lg Carrot, diced
2 ea Green peppers, chopped
1/3 c Tomato paste
1 t Cider vinegar
1 1/2 ts Brown sugar
1 t 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.
