3 c. dried kidney beans
1/2 tsp. cayenne
1/8 tsp. ground allspice

SALSA:

3 scallions, diced
1 cucumber, peeled and diced
2 tomatoes, diced
3/4 c. fresh parsley, chopped
1/4 c. oil
3 1/2 tbsp. cider vinegar
Salt and Tabasco to taste

3 c. chopped onions 6 garlic cloves, minced 3 med. celery stalks, diced 1 c. diced carrots 2-3 green peppers, chopped 1/3 c. tomato paste 1/4 c. red wine 1 tsp. cider vinegar 1 1/2 tsp. brown sugar 1 tsp. Dijon mustard 1 1/4 tsp. salt 1/2 tsp. oregano 1/8 tsp. cayenne 1/8 tsp. allspice

Cook the beans with cayenne and allspice.

Combine salsa ingredients and set aside. Can use prepared salsa.

Saute onions and garlic in oil on medium heat until the onions are translucent. Add the celery and carrots and cook several minutes longer. Add green pepper and saute until vegetables are tender. Whisk together tomato paste, wine, vinegar, brown sugar, mustard, herbs and spices. Add this to vegetables.

In large pot, combine drained beans and vegetables and mix. Simmer covered for 30 minutes. Serve over brown rice, topped with salsa and sour cream, if desired.