Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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