Creole Beans And Rice

Course : Beans
Source:
Serves: 6
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Ingredients:

3 cups red kidney beans -- cooked
3 medium celery stalks -- chopped
1/2 teaspoon cayenne pepper
1 large carrot -- diced
1/4 teaspoon allspice
2 medium green peppers -- chopped
3 medium scallions
1/3 cup tomato paste
1 medium cucumber -- peeled and sliced
1 teaspoon cider vinegar
2 medium 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 cloves garlic -- minced
 

Preparation / Directions:

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.


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