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Creole Beans & RiceRecipe : Creole Beans & Rice
Procedure :
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 d 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 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 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" |
