3 c Red kidney beans, cooked
1/2 ts Cayenne pepper
1/4 ts Allspice
3 ea Scallions
1 ea Cucumber, peeled & sliced
2 ea Tomatoes, chopped
3/4 c Fresh parsley
1/4 c Vegetable oil
3 1/2 tb Cider vinegar
1 ds Tabasco oil
3 tb Vegetable oil
1 lg Onion, chopped
4 ea Garlic cloves, minced
3 ea Celery stalks, chopped
1 lg Carrot, diced
2 ea 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 Rice, cooked

Combine scallions, cucumber, tomatoes, parsley, oil, cider vinegar,
tabasco with the cayenne & allspice to make the salsa.

Saute onions & garlic in remaining oil for 2 to 3 minutes. Add celery &
carrots & cook for another 2 minutes. Add pepper & continue to saute till
the vegetables are tender.

Whisk together the tomato paste with 1/4 cup of red wine, cider vinegar,
sugar, mustard, herbs & spices. Add to the vegetables. Combine the beans
with the vegetables & stir thoroughly, Simmer for 30 minutes.

Layer the saute mixture with the hot rice & salsa & serve.

“New Recipes From Moosewood Restaurant”