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
A Recipe for
Creole Beans & Rice
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Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
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This Recipe for Creole Beans & Rice is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Creole Beans & Rice from the recipe cookbook of Recipes-to-go (Bean)
Food Tip |
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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"
Serves: 4
Creole Beans & Rice Recipe brought to you by Recipes To-Go