Creole Beans & Rice Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Red kidney beans, cooked
1/2 tsp: Cayenne pepper,
1/4 tsp: Allspice,
3 each: Scallions,
1 each: Cucumber, peeled & sliced
2 each: Tomatoes, chopped
3/4 cup: Fresh parsley,
1/4 cup: Vegetable oil,
3 1/2 tbsp: Cider vinegar,
1 dash: Tabasco oil,
3 tbsp: Vegetable oil,
1 large: Onion, chopped
4 each: Garlic cloves, minced
3 each: Celery stalks, chopped
1 large: Carrot, diced
2 each: Green peppers, chopped
1/3 cup: Tomato paste,
1 tsp: Cider vinegar,
1 1/2 tsp: Brown sugar,
1 tsp: Dijon mustard,
1 pinch: Salt,
2 tsp: Oregano,
1/8 tsp: Cayenne,
1/8 tsp: Allspice,
2 1/2 cup: Rice, cooked
Directions:
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 1/4 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"
Source from luhu.jp
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 1/4 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"
Source from luhu.jp