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Ingredients Jump to Instructions ↓

  1. 3 c Red kidney beans, cooked

  2. 1/2 ts Cayenne pepper

  3. 1/4 ts Allspice

  4. 3 ea Scallions

  5. 1 ea Cucumber, peeled & sliced

  6. 2 ea Tomatoes, chopped

  7. 3/4 c Fresh parsley

  8. 1/4 c Vegetable oil

  9. 3 1/2 tb Cider vinegar

  10. 1 ds Tabasco oil

  11. 3 tb Vegetable oil

  12. 1 lg Onion, chopped

  13. 4 ea Garlic cloves, minced

  14. 3 ea Celery stalks, chopped

  15. 1 lg Carrot, diced

  16. 2 ea Green peppers, chopped

  17. 1/3 c Tomato paste

  18. 1 ts Cider vinegar

  19. 1 1/2 ts Brown sugar

  20. 1 ts Dijon mustard

  21. 1 pn Salt

  22. 2 ts Oregano

  23. 1/8 ts Cayenne

  24. 1/8 ts Allspice

  25. 2 1/2 c Rice, cooked

Instructions Jump to Ingredients ↑

  1. 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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