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Pinto/Kidney Bean Loaf

(Makes 6-8 servings)

1 cup dried pinto beans
1 cup dried kidney beans
1 cup brown rice, cooked (white rice
is optional)
1 1/2 cups tomato sauce
1 cup breadcrumbs
2 tablespoons wheat germ
½ cup onions, chopped
½ cup green peppers, chopped
1 cup celery, chopped
1 small clove garlic, minced
Salt substitute and pepper to taste
1 teaspoon basil
1 teaspoon summer savory
1 tablespoon dried parsley
¼ teaspoon hot chili peppers, crushed
(chili powder is optional)
¼ teaspoon cumin, ground (optional)
2 tablespoons sesame seeds
½ cup cheddar cheese, grated
Soak beans overnight and cook until tender yet firm. Put in large bowl and mash beans. (Leave some beans whole for varying texture.) Add cooked rice.

Sauté chopped vegetables and garlic in small amount of oil and add to beans. Stir in tomato sauce, breadcrumbs and wheat germ. Then add spices.

Butter a 9″x5″x3″ bread pan and sprinkle sesame seeds over bottom. Put bean mixture into pan, sprinkle with grated cheese, and place in preheated 350 Fahrenheit oven 45 minutes or at 375 Fahrenheit. 30 minutes.

This makes a tasty main dish, and leftovers make excellent sandwiches.