6 oz canned kidney beans
1 cup cooked brown rice
finely chopped vegetables
3 tablespoon Country-style Dijon mustard (Grey Poupon)
2 tablespoon molasses
Mash the beans into paste and add the mustard and molasses. Mix well. You can chop up whatever vegetables you like -- I used onion, yellow, red and green peppers, and celery. Once I'd chopped the vegetables, I think I had about a cup of them. Chop up the garlic. I used about half a head. Also note that the measurements on the mustard and molasses are approximate. I judged the amounts of them I wanted by the consistency of the paste rather than actually measuring them. I am sure about the bean and rice measurements, though. Finally, I put all the ingredients together and mixed them, sprayed a loaf pan with non-stick spray, and put the whole thing in the oven at F 350. I baked the thing for 45 minutes and it was still a bit juicier than I wanted. You might want to try baking it for an hour. I poured some mushroom gravy from a can over it and it was both tasty and hearty.