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Title: Creole Beans and Rice
Categories: Harned 1994, Main dish, Rice/grains, Vegetarian
Yield: 4 servings
3 c Red kidney beans; cooked 3 Celery stalks; chopped
1/2 ts Cayenne pepper 1 lg Carrot; diced
1/4 ts Allspice 2 Green peppers; chopped
3 Scallions 1/3 c Tomato paste
1 Cucumber; peeled and sliced 1 ts Cider vinegar
2 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 1/8 ts Cayenne
3 tb Vegetable oil 1/8 ts Allspice
1 lg Onion; chopped 2 1/2 c Cooked rice
4 Garlic cloves; minced
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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