Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Red kidney beans, cooked 3 ea Celery stalks, chopped
1/2 ts Cayenne pepper 1 lg Carrot, diced
1/4 ts Allspice 2 ea Green peppers, chopped
3 ea Scallions 1/3 c Tomato paste
1 ea Cucumber, peeled sliced 1 ts Cider vinegar
2 ea Tomatoes, chopped 1 1/2 ts Brown sugar
3/4 c Fresh parsley 1 ts Dijon mustard
1/4 c Vegetable oil 1 pn Salt
3 1/2 tb Cider vinegar 2 ts Oregano
1 ds Tabasco oil 1/8 ts Cayenne
3 tb Vegetable oil 1/8 ts Allspice
1 lg Onion, chopped 2 1/2 c Rice, cooked
4 ea Garlic cloves, minced

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"

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