Creole Beans And Rice

* Exported from MasterCook *

CREOLE BEANS AND RICE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Harned 1994 Main Dish
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Red kidney beans -- cooked
1/2 ts Cayenne pepper
1/4 ts Allspice
3 Scallions
1 Cucumber -- peeled and sliced
2 Tomatoes -- chopped
3/4 c Fresh parsley
1/4 c Vegetable oil
3 1/2 tb Cider vinegar
1 d Tabasco
3 tb Vegetable oil
1 lg Onion -- chopped
4 Garlic cloves -- minced
3 Celery stalks -- chopped
1 lg Carrot -- diced
2 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 Cooked rice

Combine scallions, cucumber, tomatoes, parsley, oil,
cider vinegar and 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 until 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 beans with the
vegetables and stir thoroughly. Simmer for 30 minutes.

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

From WWiVNet. Electronic format by Cathy Harned.



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