Creole Beans and Rice

Course :	Cajun
From:	HungryMonster.com

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:

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