I was inspired by a recipe for refried beans using bean flour so I figured I’d try and make some soup out of bean flour. It turned out good. We decided to pour the soup into edible tortilla bowls and serve it with steamed brussel sprouts.
black bean soup from dried beans (enough for about 4 big bowls)
3/4 cup black bean flour (ground dry black beans)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups warm water
1 8 oz can mexican tomato sauce (I use el pato)
3 roasted poblano peppers seeded and skinned and stems removed diced fine.
1 tablespoon braggs amino acids
3-4 green onions diced
1/4 cup to 1/2 cup fresh cilantro
handful of vegan cheese
Grind black beans into a fine powder using a coffee grinder (small batches of beans for about a minute per batch)
bring water to a boil and add dry ingredients and braggs and mix well and low boil for about 10 minutes.
Then add the tomato sauce and peppers and cook for another 10-15 minutes. at the end add in the cilantro and green onions.
pour into bowls (we used baked tortilla bowls)
Add some vegan cheese on top.
add salt or hot sauce to taste if you need some additional seasoning.