Recipe for Creole Beans & Rice

3.00	c	Red kidney beans, cooked
0.50	ts	Cayenne pepper
0.25	ts	Allspice
3.00	ea	Scallions
1.00	ea	Cucumber, peeled & sliced
2.00	ea	Tomatoes, chopped
0.75	c	Fresh parsley
0.25	c	Vegetable oil
3.50	tb	Cider vinegar
1.00	ds	Tabasco oil
3.00	tb	Vegetable oil
1.00	lg	Onion, chopped
4.00	ea	Garlic cloves, minced
3.00	ea	Celery stalks, chopped
1.00	lg	Carrot, diced
2.00	ea	Green peppers, chopped
0.33	c	Tomato paste
1.00	ts	Cider vinegar
1.50	ts	Brown sugar
1.00	ts	Dijon mustard
1.00	pn	Salt
2.00	ts	Oregano
0.12	ts	Cayenne
0.12	ts	Allspice
2.50	c	Rice, cooked

Instructions:
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.

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