Creole Beans And Rice
Ingredients
3 C. red kidney beans; cooked
1/2 tsp. cayenne pepper
1/4 tsp. allspice
3 scallions
1 cucumber; peeled and sliced
2 tomatoes; chopped
3/4 C. fresh parsley
1/4 C. vegetable oil
3 1/2 Tbsp. cider vinegar
1 dash Tabasco
3 Tbsp. vegetable oil
1 large onion; chopped
4 garlic cloves; minced
3 celery stalks; chopped
1 large carrot; diced
2 green peppers; chopped
1/3 C. 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 c
cooked rice
Cooking Instructions
Combine scallions, cucumber, tomatoes, parsley, oil, cider vinegar and 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 until the vegetables are tender. Whisk together the tomato paste with 1/4 C. 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 sauté mixture with the hot rice and salsa and serve.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)