3 cups cooked red kidney beans

½ teaspoon cayenne pepper

¼ teaspoon ground allspice

3 ½ tablespoons apple cider vinegar

¼ cup vegetable oil

1 chopped onion

4 minced garlic cloves

3 chopped celery stalks

1 diced carrot

2 chopped green peppers

1/3 cup tomato paste

1 ½ teaspoon brown sugar

1 teaspoon dijon mustard

1pinch salt

2 teaspoons oregano

2 ½ cup cooked rice

 

Sauce

3 chopped scallions

1 peeled and diced cucumber

2 chopped tomatoes

¾ cup fresh parsley

2 tablespoons vegetable oil

1 teaspoon cider vinegar

1 dash hot sauce

1/8 teaspoon cayenne pepper

1/8 teaspoon allspice

 

Saute celery, carrots, onions and garlic in oil for a few minutes in a saucepan. Add pepper and continue sautéing until vegetables are tender. In a separate bowl, combine ¼ cup of red wine, cider vinegar, sugar, mustard, herbs and spices before adding to sautéing vegetables. Combine beans evenly with vegetable mixture and simmer for a half hour. While vegetables are simmering, make sauce by combining scallions, cucumber, tomatoes, parsley, oil, cider vinegar, hot sauce, cayenne and allspice. Serve vegetable mixture with rice and sauce.