Ingredients
- 2 cups kidney, pinto or adzuki bean cooking juice (do NOT use chick peas!)
- 2 tablespoon tamari soy sauce or dark miso
- 1/2 tablespoon cold-pressed olive oil
- 1/3 cup whole wheat, kamut, millet or quinoa flour
- 1/4 teaspoon chili powder, vegetable broth powder or curry powder
- 1/4 teaspoon sea salt or vegetable sea salt
- 1/4 teaspoon sea kelp
- dash(s) of cayenne red pepper
Directions
Use previously stored, frozen bean juice, or cook half to one pound of
one of the beans listed above until very tender. Drain and save 2
cups of the liquid. Use the muddiest part of the liquid for this
recipe. Use the beans in another recipe, or freeze them for later
use.
Combine all the remaining ingredients with the cooled kidney bean
juice and stir over medium-low heat until thickened. Use a wire whisk
or blender to mix well. Adjust the seasoning to one's taste.