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 d 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 t Cider vinegar

1 1/2 ts Brown sugar

1 t 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"