Title: Creole beans & rice
 Categories: Main dish, Vegetarian
      Yield: 4 servings
 
      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 ds 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 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  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"