Ingredients
- 4 garlic (cloves)
- 3 scallions
- 3 celery stalks
- 2 green peppers
- 2 tomatoes
- 1 carrot
- 1 onion
- 1 d tabasco oil
- 3 c kidney beans (red)
- 2 1/2 c rice
- 3/8 c tomato paste
- 3 1/2 tb cider vinegar
- 1/4 c vegetable oil
- 3 tb vegetable oil
- 3/4 c parsley (fresh)
- 1 1/2 ts brown sugar
- 1 t cider vinegar
- 1 t dijon mustard
- 2 ts oregano
- 3/8 ts allspice
- 1/2 ts cayenne pepper
- 1 pn salt
- 1/8 ts cayenne
- 1 slice cucumber
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"
