Creole Beans And Rice

24.09.2008 | Author: Cook | Posted in Vegetarian
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Creole Beans And Rice


Servings: 4
Ingredients: 

  • 3 c  Red kidney beans, cooked
    • 

  • 1/2 ts Cayenne pepper
    • 

  • 1/4 ts Allspice
    • 

  • 3 ea Scallions
    • 

  • 1 ea Cucumber, peeled and sliced
    • 

  • 2 ea 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 ea Garlic cloves, minced
    • 

  • 3 ea Celery stalks, chopped
    • 

  • 1 lg Carrot, diced
    • 

  • 2 ea 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 and allspice to make the salsa.

Saute onions and garlic in remaining oil for 2 to 3 minutes. Add celery and
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.

‘New Recipes From Moosewood Restaurant’

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