Creole Beans and Rice
| Yield: | 4 Servings |
| Categories: | Vegetarian, Main Dishes, Rice |
| 3 | c | Red kidney beans; cooked |
| 1/2 | ts | Cayenne pepper |
| 1/4 | ts | Allspice |
| 3 | Scallions | |
| 1 | Cucumber; peeled and sliced | |
| 2 | Tomatoes; chopped | |
| 3/4 | c | Fresh parsley |
| 1/4 | c | Vegetable oil |
| 3 1/2 | tb | Cider vinegar |
| 1 | ds | Tabasco |
| 3 | tb | Vegetable oil |
| 1 | lg | Onion; chopped |
| 4 | Garlic cloves; minced | |
| 3 | Celery stalks; chopped | |
| 1 | lg | Carrot; diced |
| 2 | Green peppers; chopped | |
| 1/3 | c | Tomato paste |
| 1 | ts | Cider vinegar |
| 1 1/2 | ts | Brown sugar |
| 1 | ts | Dijon mustard |
| 1 | pn | Salt |
| 2 | ts | Oregano |
| 1/8 | ts | Cayenne |
| 1/8 | ts | Allspice |
| 2 1/2 | c | Cooked rice |
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