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 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 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 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.

"New Recipes From Moosewood Restaurant"

Browse by categories