Creole Beans and Rice

Contributed by Carl Boone

This recipe is from New Recipes from Moosewood Restaurant, page 128. An excellent cookbook with many interesting and nutritious vegetarian recipes.

Full of bold and contrasting flavours, Creole Beans and Rice is a wonderful cold-weather meal. Leftovers travel very well (for lunches).

Ingredients for 6 servings

• 3 cups dried kidney beans
• 1/2 teaspoon cayenne pepper
• 1/8 teaspoon ground allspice

Salsa

• 3 green onions, diced
• 1 cucumber, peeled, seeded and diced
• 2 tomatoes, diced
• 3/4 cup chopped fresh parsley
• 1/4 cup vegetable oil
• 3-1/2 tablespoons cider vinegar
• Salt to taste
• Tobasco or other hot pepper sauce to taste

Vegetable Mixture

• 3 tablespoons vegetable oil
• 3 cups chopped onion
• 6 garlic cloves, minced or pressed
• 3 medium celery stalks, diced
• 1 cup diced carrot
• 3 green peppers, chopped
• 1/3 cup tomato paste
• 1/4 cup red wine
• 1 teaspoon apple cider vinegar
• 1-1/2 teaspoons brown sugar
• 1 teaspoon Dijon mustard
• 1-1/4 teaspoons salt
• 1/2 teaspoon dried oregano
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground allspice
• 2-1/2 cups uncooked brown rice
• Sour Cream

Instructions

Cook the beans with 1/2 teaspoon cayenne and 1/8 teaspoon allspice.

Combine all the salsa ingredients and set aside. After half an hour taste the salsa and add more hot pepper sauce if you'd like it "hotter."

Saute the onions and garlic in oil on medium heat until the onions are translucent. Add the celery and carrots and continue to cook several minutes longer. Stir occasionally. Add the green pepper and saute until all the vegetables are just tender. Whisk together the tomato paste, red wine, vinegar, brown sugar, mustard, herbs and spices. Add this to the sauteed vegetables. In a large pot combine the dranied beans and the sauteed vegetable mixture and stir them until thoroughly mixed. Simmer covered for 30 minutes, stirring frequently.

Cook the rice.

When both the beans and the rice are ready, prepare each plate individually with a layer of rice and then beans, topping with a spoonful or two of salsa. Finish with a dollop of sour cream and get ready to warm your innards.

Return to Recipe Index