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Cajun and Creole   -   Creole Beans And Rice   adapted from unknown

Description  
Ingredients
  • 3 Cups Red kidney beans -- cooked
  • 3 Celery stalks -- chopped
  • 1/2 Teaspoon Cayenne pepper
  • 1 Large Carrot -- diced
  • 1/4 Teaspoon Allspice
  • 2 Green peppers -- chopped
  • 3 Scallions
  • 1/3 Cup Tomato paste
  • 1 Cucumber -- peeled and sliced
  • 1 Teaspoon Cider vinegar
  • 2 Tomatoes -- chopped
  • 1 1/2 Teaspoons Brown sugar
  • 3/4 Cup Fresh parsley
  • 1 Teaspoon Dijon mustard
  • 1/4 Cup Vegetable oil
  • 1 Pinch Salt
  • 3 1/2 Tablespoons Cider vinegar
  • 2 Teaspoons Oregano
  • 1 Dash Tabasco
  • 1/8 Teaspoon Cayenne
  • 3 Tablespoons Vegetable oil
  • 1/8 Teaspoon Allspice
  • 1 Large Onion -- chopped
  • 2 1/2 Cups Cooked rice
  • 4 Garlic cloves -- minced
Directions Combine scallions, cucumber, tomatoes, parsley, oil, cider vinegar and Tabasco with the cayenne and allspice to make the salsa.
Saute 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 saute until 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 beans with the vegetables and stir thoroughly. Simmer for 30 minutes.
Layer the saute mixture with the hot rice and salsa and serve.
From WWiVNet. Electronic format by Cathy Harned.
Serves 4
Time to Make 0:00



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