Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          red kidney beans -- cooked
     1/2  teaspoon      cayenne pepper
     1/4  teaspoon      allspice
   3                    scallions
   1                    cucumber -- peeled & sliced
   2                    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                    garlic cloves -- minced
   3                    celery stalks -- chopped
   1      large         carrot -- diced
   2                    green peppers -- chopped
     1/3  cup           tomato paste
   1      teaspoon      cider vinegar
   1 1/2  teaspoons     brown sugar
   1      teaspoon      Dijon mustard
   1      pinch         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