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.