Ingredients
- 4 garlic (cloves)
- 3 scallions
- 3 celery stalks
- 2 green peppers
- 2 tomatoes
- 1 carrot
- 1 onion
- 1 d tabasco oil
- 800 gr kidney beans (red)
- 300 gr rice
- 90 gr tomato paste
- 50 ml cider vinegar
- 60 ml vegetable oil
- 45 ml vegetable oil
- 20 gr parsley (fresh)
- 7 gr brown sugar
- 5 ml cider vinegar
- 5 ml dijon mustard
- 4 gr oregano
- 1 gr allspice
- 1 gr cayenne pepper
- 1 gr salt
- 1 gr 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 quarter 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"
