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. 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 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 saute mixture with the hot rice and salsa and serve.
 
 
 "For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. "(John 3:16)