Creole Beans & Rice

      3 c  Red kidney beans, cooked            3 ea Celery stalks, chopped
    1/2 ts Cayenne pepper                      1 lg Carrot, diced
    1/4 ts Allspice                            2 ea Green peppers, chopped
      3 ea Scallions                         1/3 c  Tomato paste
      1 ea Cucumber, peeled & sliced           1 ts Cider vinegar
      2 ea Tomatoes, chopped               1 1/2 ts Brown sugar
    3/4 c  Fresh parsley                       1 ts Dijon mustard
    1/4 c  Vegetable oil                       1 pn Salt
  3 1/2 tb Cider vinegar                       2 ts Oregano
      1 ds Tabasco oil                       1/8 ts Cayenne
      3 tb Vegetable oil                     1/8 ts Allspice
      1 lg Onion, chopped                  2 1/2 c  Rice, cooked
      4 ea Garlic cloves, minced

  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.