Creole Beans & Rice
Creole Beans and Rice recipe
Yield
12 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
red kidney beans
cooked |
|
| ½ | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
allspice
|
|
| 3 |
scallions, spring or green onions
|
*
|
|
| 1 |
cucumbers
peeled, sliced |
*
|
|
| 2 |
tomatoes
chopped |
*
|
|
| ¾ | cup |
parsley leaves
fresh |
|
| ¼ | cup |
vegetable oil
|
|
| 3 ½ | tablespoons |
apple cider vinegar
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| 4 |
garlic cloves
minced |
*
|
|
| 3 |
celery stalks
chopped |
*
|
|
| 1 | large |
carrots
diced |
|
| 2 |
green bell peppers
chopped |
*
|
|
| ⅓ | cup |
tomato paste
|
|
| 1 | teaspoon |
apple cider vinegar
|
|
| 1 ½ | teaspoons |
brown sugar
|
|
| 1 | teaspoon |
dijon mustard
|
|
| 1 | pinch |
salt
|
*
|
| 2 | teaspoons |
oregano
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| ⅛ | teaspoon |
allspice
|
|
| 2 ½ | cups |
rice, cooked
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
red kidney beans
cooked |
|
| 2.5 | ml |
cayenne pepper
|
|
| 1.3 | ml |
allspice
|
|
| 3 | each |
scallions, spring or green onions
|
*
|
| 1 | each |
cucumbers
peeled, sliced |
*
|
| 2 | each |
tomatoes
chopped |
*
|
| 177 | ml |
parsley leaves
fresh |
|
| 59 | ml |
vegetable oil
|
|
| 53 | ml |
apple cider vinegar
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 45 | ml |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| 4 | each |
garlic cloves
minced |
*
|
| 3 | each |
celery stalks
chopped |
*
|
| 1 | large |
carrots
diced |
|
| 2 | each |
green bell peppers
chopped |
*
|
| 79 | ml |
tomato paste
|
|
| 5 | ml |
apple cider vinegar
|
|
| 7.5 | ml |
brown sugar
|
|
| 5 | ml |
dijon mustard
|
|
| 1 | pinch |
salt
|
*
|
| 1E+1 | ml |
oregano
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 0.6 | ml |
allspice
|
|
| 591 | ml |
rice, cooked
|
|
Directions
Combine scallions, cucumber, tomatoes, parsley, oil, cider vinegar, 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 ¼ cup of red wine, cider vinegar, sugar, mustard, herbs and spices.
Add to the vegetables.
Combine the beans with the vegetables and stir thoroughly.
Simmer for 30 minutes.
Layer the sauté mixture with the hot rice and salsa and serve.
