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. "Moosewood Cookbook