Creole Beans and Rice

Course : Cajun
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Ingredients:

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

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


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