Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          red kidney beans -- cooked
   3                    celery stalks -- chopped
     1/2  teaspoon      cayenne pepper
   1      large         carrot -- diced
     1/4  teaspoon      allspice
   2                    green peppers -- chopped
   3                    scallions
     1/3  cup           tomato paste
   1                    cucumber -- peeled and sliced
   1      teaspoon      cider vinegar
   2                    tomatoes -- chopped
   1 1/2  teaspoons     brown sugar
     3/4  cup           fresh parsley
   1      teaspoon      Dijon mustard
     1/4  cup           vegetable oil
     1/8  teaspoon      salt
   3 1/2  tablespoons   cider vinegar
   2      teaspoons     oregano
     1/8  teaspoon      Tabasco oil
     1/8  teaspoon      cayenne
   3      tablespoons   vegetable oil
     1/8  teaspoon      allspice
   1      large         onion -- chopped
   2 1/2  cups          rice -- cooked
   4                    garlic cloves -- minced

Preparation:

Combine scallions, cucumber, tomatoes, parsley, oil, cider vinegar, Tabasco with the cayenne and allspice to make the salsa. Sauté 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 sauté till 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 the beans with the vegetables and stir thoroughly, Simmer for 30 minutes. Layer the sauté mixture with the hot rice and salsa and serve.