CREOLE BEANS & RICE

      Title: CREOLE BEANS & RICE
  Categories: Harned 1994, Main dish, Rice/grains, Vegetarian
       Yield: 4 Servings
  
       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 ds 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 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  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.
[ add our full cookbook to your website ] [ Search The Cookbook ]