I make and freeze these for Steve's lunches, but friends often request them when coming out to visit (can be frozen or made ahead, but use good fresh, but not, hot bread - whole grain is best). Very hearty, and more of a winter meal, this goes well with any soup or salad for a hearty easy dinner. Great recipe for beginner cooks nervous about guests!

Hannah's Adzuki Bean & Brown Rice Sandwich Spread (spicy!)

submitted by fringy

in food processor put:

1/2 t Celtic salt, ground (or less)

1 - 4 pre-smooshed garlic cloves (depending on size and desire)

1/8 t (or pinch) Cayenne pepper

1 - 2 t Braggs Amino acids

4 drops Liquid smoke (or to taste)

1 T Cayenne hot sauce*

2 T ground (coffee mill) Black Sesame Seeds

1 T Paprika (opt. don't think it makes much difference)

1 t Chili powder

1 t Cumin, ground (that hasn't sat on the shelf 2 yrs!)

1 14 oz can Adzuki beans drained well (not rinsed if using Eden
brand) added to proccessor in 1/4 cup at a time

- Whizz around till smooth, then add by 1/4 cup ammounts:

1 equal portion (approcimate) cooked al dente Brown Rice

- add by Tablespoon full, Pumpkinseed oil (or olive, flax, etc.)
to food proccessor by stopping machine making hole in mix so it
goes in by the spindle. You want this stiff, but moving around
machine. For added chewier texture don't add all the rice
to machine, mix in after.
- garnish with chopped green pepper, or if not making open face
sandwich, spread both sides of bread and put peppers in the
middle so bread doesn't get soggy. For parties, garnish of red
and green pepper is nice. Or:
- Wrap very well and freeze.

*I use the cayenne hot sauce because it has a bit of vinegar in it, and with the the garlic, don't want anaerobic bacteria growth. If not storing, it would't matter.