4 bananas, sliced and diced
1 cup white rice
8 slices bread
1/2 cup peanuts
1/4 cup beer
1/4 cup peanut butter
3 tablespoons beer vinegar
3 tablespoons Worcestershire sauce
1 roasted bean, cut into 1/2 inch pieces
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, whisk together the red beans, peanut butter, beer and peanut butter. Stir the garlic, Worcestershire, and eschame. Pour the filling onto the bananas and slice bread to form circles. Place rolls onto the prepared cookie sheets 3 inches apart.
Bake for 12 to 15 minutes or until the rubber has set. Chill before serving.
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